- Cut off the stems so the artichokes sit flat, and trim the sharp points off the larger leaves.
- Wash in cold water, and open up the leaves a little to make room for the stuffing.
- Stuff each artichoke, and drizzle with a tablespoon of olive oil.
- Cook in 1/2" of water in a large pot for about 30 - 45 minutes, or until the a bottom leave comes off easily.
18 January 2009
I love artichokes. I stuff them the way mom always did: equal parts bread crumbs and parmesan cheese, and a couple of cloves of minced garlic. I use Progresso seasoned bread crumbs (it's good enough for mom, so it's good enough for me), so there's no need for additional seasoning.