Stuffed Artichokes
This is My Mom's, Carolann Sasso, recipe. Artichoke season is March – May. You will want large ones (for stuffing) with tight leaves and rather heavy for their size with a deep green color. The artichoke should squeak when you rub the leaves together. So now you can look like a real professional on your next artichoke shopping trip!
· 4 large artichokes
· 1 cup grated cheese
· 2 cloves garlic minced
· Salt & pepper to taste
· 2 cups bread crumbs
· 6 tbsp. olive oil
· 2 tbsp. parsley & oregano
Wash artichokes under cold running water. Cut off the stem and remove the tough outer leaves. From the top cut off about 1/4 of the artichoke. Steam artichokes for 20 minutes, covered . Cool to room temp. Spread the leaves apart with your fingers. Take a spoon and scoop out the fuzzy center. In a bowl mix the cheese, garlic, bread crumbs, olive oil, parsley, oregano, salt & pepper. Stuff the mixture between the leaves and fill the center. In a baking dish place the artichokes upright. Pour enough water in the dish to cover half of the artichokes. Cover with a lid or aluminum foil. Place in a preheated oven at 350 degrees for approximately 30-35 minutes or until they are tender. Remove the artichokes from the water and let it cool to room temperature.
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