Growing up an Italian boy from Long Island, I learned to cook from my grandmother. She just died after disappearing into Alzheimer's 5 years ago. She was 89 from Sicily and this was her stuffed artichoke recipe:
As with most Italian cooking, the most important aspect of the recipe is the quality of the ingredients. Fresh and local artichokes are best. Look for large, slightly open artichokes, not tight, closed ones.
Cut the top off and rinse under warm water spreading the leaves. Turn over to dry on a paper towel. Cut off the bottom so they can sit upright.
Make the bread cumb mixture (to taste):
Sweat some garlic in the bottom of a large pot with olive oil. When it’s fragrant, place the artichokes in for 5 minutes, cover. When the sizzling starts, fill with water about halfway up the artichoke. Salt the water. Drizzle some olive oil over the artichokes and cover until it boils.
Reduce heat and steam for about 30 minutes.
When you can pull a leaf off easily, they’re done. Remove with mesh scoop. They will be extremely hot for about 10 minutes.
Make sure you carve out the heart when you finish the leaves, it's the best part.
--
RIP
As with most Italian cooking, the most important aspect of the recipe is the quality of the ingredients. Fresh and local artichokes are best. Look for large, slightly open artichokes, not tight, closed ones.
Cut the top off and rinse under warm water spreading the leaves. Turn over to dry on a paper towel. Cut off the bottom so they can sit upright.
Make the bread cumb mixture (to taste):
- Garlic
- Parmesan
- Breadcrumb
- Salt, pepper, parsley
Sweat some garlic in the bottom of a large pot with olive oil. When it’s fragrant, place the artichokes in for 5 minutes, cover. When the sizzling starts, fill with water about halfway up the artichoke. Salt the water. Drizzle some olive oil over the artichokes and cover until it boils.
Reduce heat and steam for about 30 minutes.
When you can pull a leaf off easily, they’re done. Remove with mesh scoop. They will be extremely hot for about 10 minutes.
Make sure you carve out the heart when you finish the leaves, it's the best part.
--
RIP
