Artichokes~STUFFED

Stuffed Artichokes! This uses a delicious bread crumb stuffing that is not too heavy. It is delicious with lots of parsley, poultry seasoning, and grated cheese. Either people love artichokes or hate them! I love them! And they are fun to eat!

No ratings yet

Prep Time15

Cook Time1 10

Course: Appetizer, Side Dish

Cuisine: Italian

Servings: 3

Calories: 685

Ingredients

3 artichokes large
water
3 tablespoons olive oil to drizzle over the artichokes

STUFFING INGREDIENTS:

3 cups breadcrumbs homemade or bought, (I prefer homemade breadcrumbs. See my Notes below.)
½ cup Romano cheese grated, or Parmesan cheese
¾ cup parsley fresh, chopped
1 tablespoon poultry seasoning I use Bell’s Poultry Seasoning
1 teaspoon salt
½ teaspoon black pepper
¼ cup water

Instructions

Use a sharp knife to cut off about a half inch of the top of each artichoke.
Turn the artichokes upside down and bang them quite a few times on the counter or on a cutting board to open up the leaves a bit.
With your fingers, spread the leaves apart a little more.
Use a scissors to trim just the points off each leaf, then bang the artichokes once again to open up even more.
Put apiece of parsley and garlic in between the leaves. Sprinkle each artichoke with salt and pepper. Set aside.
In a medium mixing bowl, combine the breadcrumbs, Romano cheese, parsley, poultry seasoning, salt, pepper, and water until the breadcrumbs appear moist.
Use a teaspoon and your fingers to place some stuffing in between each leaf. Try to have some stuffing on each one, but if you miss a few, no big deal! Put some stuffing over the center of the artichoke, and push it down firmly.
Place the artichokes in a tall pan and drizzle about a heaping tablespoon of olive oil over each artichoke.
Fill the pan with water halfway up the artichokes.
Add salt to the water, start with about 2 teaspoons, and place the pan on the stove over high heat.
Bring the water to a boil, then reduce the heat to medium low, cover, and let them simmer about an hour.
Half-way through, taste an artichoke leaf to be sure it has enough salt. Artichokes need a lot of salt!
Use a very large spoon or tongs to remove the artichokes to a serving dish. Save the broth in case you want to reheat them. Serve immediately or refrigerate them covered and then reheat them with some broth in the microwave for a few minutes.

EXTRA TIP:

BREADCRUMBS: Use any breadcrumbs you want, but I use homemade breadcrumbs. I put about 6 slices of white bread or any bread I happen to have in a food processor. With a few pulses you have delicious fresh breadcrumbs.

MAKE AHEAD: You can make these artichokes a few days ahead of time. After they are cooked, cover and refrigerate them with the broth.

REHEAT IN THE MICROWAVE: It takes just a few minutes.

REHEAT ON THE STOVETOP: Put them in a pan with the reserved artichoke broth over medium high heat for about 10 minutes.

REHEAT IN THE OVEN: Preheat the oven to 350 degrees F. Put the artichokes in a baking pan. Cover the pan loosely with aluminum foil. Add some reserved juice (or water) going about ¼ of the way up the artichokes. Bake for about 20 minutes, or until heated through.

Nutrition