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.

  1. Cut off the stems so the artichokes sit flat, and trim the sharp points off the larger leaves.
  2. Wash in cold water, and open up the leaves a little to make room for the stuffing.
  3. Stuff each artichoke, and drizzle with a tablespoon of olive oil.
  4. Cook in 1/2" of water in a large pot for about 30 - 45 minutes, or until the a bottom leave comes off easily.

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