Basic Stuffed Artichokes
a recipe that serves 4 by
Ingredients:
4 large artichokes, roughly the same size
1 cup seasoned bread crumbs
1 1/2 tablespoons grated Romano or Locatelli cheese
2 tablespoons Canola oil
1 tablespoon salt sense table salt (33% less sodium); necessary to take the bitterness out of the artichoke
water
Directions:
1. Cut stems off of artichokes so artichoke bottom will be able to stand upright in a pot on its’ bottom, cut off tip of other end of stem, pull any leaves off of stem and peel stem clean.
2. Cut off top of artichoke: if it is a pointy top cut off 1/2″-3/4″; if it is a rounded top where the leaves curl inward on the top cut 3/4″ or more if necessary. Spread leaves apart start from the center going outward with your fingers.
3. Mix bread crumbs with grated cheese in a small bowl. Fill a large pot with as much water to go up to 1/4-1/3 of the largest artichoke, add the oil and salt to the water and stir.
4. Spoon 1/4 or less of the bread crumb mix into the fanned out artichoke make sure to get some of those outer leaves with some mix, not just the inner leaves.
5. Place artichokes and stems into the pot. Spoon 3 tablespoons of the salty, oily water evenly on and around each artichoke top.
6. Bring covered pot to a boil on medium-high, immediately lower to a simmer and leave cover ajar. Simmer for approximately 1 hour to 2 hours depending on how large and how slowly you simmer them. They are done when medium to top side leaf can gently glide out and upon tasting the bottom of the leaf, it is soft and just a bit firm, right before being mushy.
Note:
Artichokes can be cooked the same with or without the bread crumb mix. The stuffed or not stuffed artichokes are good as is or served to dip in a red wine vinegar and oil mix or the Olive Oil and Balsamic Vinegar Salad Dressing found in The Recipe Box.