• A5ca846362d8ee9bfcd0f4dff514a002

Stuffed Artichokes

Our Mother made these on occasion, only when she could find nice, plump, artichokes, at a good price at the local Market Basket or Shaw’s.

Prep
Cook
Serves 4people
Ingredients
4
medium sized artichokes
1 1/2
cups Italian seasoned breadcrumbs
1/2-3/4
cups grated Parmesan cheese (use to your liking)
2
tbsp chopped Italian parsley
Salt and pepper to taste
1
lemon
Olive oil (enough to for moisten dry ingredients)
Directions
1.
After washing the artichokes, cut the stems off each (as well as any small leaves near the base).
2.
In a bowl, combine the bread crumbs, cheese (I go heavier on this), parsley, salt and pepper (again, I am generous here).
3.
Add in olive oil to moisten. Mix well.
4.
Using a teaspoon, tightly pack each leaf of the artichoke with the mixture, working from the bottom up.
5.
Cooking Instructions
6.
On your stovetop, cover the bottom of a large pot with water (about 1/2 inch). Place the artichokes in, side by side and standing upright. Your pot should be large enough to just fit the artichokes, but not so large that there is room for them to tip over.
7.
Drizzle more olive oil over the tops of the artichokes and squeeze some lemon juice on them as well.
8.
Bring the water to a boil. Then reduce heat to a simmer and cover. Let them cook for one hour (or until leaves are tender and ready to be pulled off).
9.
Serve with sliced lemon.

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