If you never made Stuffed Artichokes for yourself, you should give a try! They are better than ordering Artichokes at a restaurant!
Many times a restaurant will make Artichokes ahead of time and hold them cold to reheat them when they are ordered.
Making Stuffed Artichokes takes a bit of effort but it's worth it. I suggest you serve it as a course after your Antipasto but before your Pasta or Entree.
You may have your own favorite way of preparing Stuffed Artichokes, if so please share on how it differs from this one. Enjoy
6-7 cups Progresso Italian bread crumbs
1/4 cup grated Romano Cheese
1/4 cup grated Parmesan Cheese
4 tablespoon flat Italian Parsley, chopped
Salt & freshly Ground Black Pepper to taste
3 sprigs Fresh Oregano minced
1/4 cup Fresh Basil leaves chopped
1/2 cup Extra Virgin Olive Oil
4 Fresh Artichokes, good quality larger size
4 cloves of Fresh Garlic, finely chopped
2 whole Onions finely chopped
In a preheated saute pan add the 1/2 cup of extra virgin olive oil to the pan.
When the pan is hot add both the onions and the garlic then saute them until they are soft and begin to canalize.
Remove the cooked onion and garlic mixture form the stove and then add the Progresso Italian bread crumbs, sea salt, and fresh ground black pepper to taste, mix well.
Let the onion garlic breadcrumb mixture cool and then add your Parmesan and Romano cheeses along with your fresh chopped and minced herbs.
Cut the stems from your artichokes flush with the bottom. Use a peeler to clean the outside of the stems, rub the bottom and all cut edges of the artichoke with a halved lemon to prevent discoloration
Dice and boil them in salted water until tender, then add to onion herb garlic breadcrumb mixture.
Using a scissors, cut pointy leaves off the top of the artichokes. Spread leaves of each artichoke out and using your fingers push the stuffing deep in between the leaves stuffing the artichoke.
Put your now stuffed uncooked artichokes in a pot with a steam insert large enough to fit the 4 artichokes snugly but not too tight. Don't use aluminum try a dutch oven or a pot designed for steaming. You may also use a pressure cooker but reduce the cook time to 25 minutes.
Add an additional 1/4 tablespoons of olive oil over the top of each of the the artichokes, a total of 1 tablespoon oil.
Add water to reach the bottom of the metal rack, just touching the artichokes.
Cover tightly and cook\steam until the artichokes are tender and a leaf is able to be pulled out with no effort, about 45 minutes. You are allowed to add more water if it is evaporating too quickly.
When completed transfer the Artichokes to a platter or individual bowls with a side bowl to put the eaten leaves. Spoon the cooking broth from the pot over the cooked Stuffed Artichokes, top them with fresh chopped Italian Parsley and a sprinkle of Parmesan and serve.
To eat an Artichoke
Grab a cooked leaf and place it your mouth. While still holding it bite down on the leaf while pulling it out of your mouth stripping the cooked artichoke flesh from the leaf as well as the stuffing and enjoy.