Stuffed Artichokes

Stuffed Artichokes

The Holidays are coming and Stuffed Artichokes makes for an excellent appetizer. We have them on Thanksgiving and Christmas. They are deceptively simple to prepare, the video below demonstrates how easy they are to stuff, and work well as a make-ahead option. You can stuff and refrigerate them the day before you are going to cook them, or if time is really an issue, cook them the day before and reheat before serving, they will still be great. As a kid growing up, I was a very finicky eater. If I didn’t like the way something looked I would refuse to eat it. Stuffed Artichokes is one of the dishes my Mom would make that I would not touch. All I can say now is I am glad that you grow out of some things. Stuffed Artichokes Recipe Prep time: 15 min | Cook time: 45 min | Total time: 1 Hour Serves 4 1 cup bread crumbs 1/2 cup grated Pecorino-Romano Cheese 1 tablespoon parsley, chopped 1 clove of garlic, minced salt & freshly ground pepper to taste 6 tablespoons olive oil 4 artichokes 2 cloves of garlic, sliced Combine bread crumbs, Pecorino-Romano Cheese, parsley, minced garic, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Mix together well. Wash the artichokes under cold running water. Cut the stems off, flush with bottom. Cut pointy leaves off the top of the artichokes. Spread leaves of each artichoke out and push stuffing in between them. In a pot just large enough to fit the artichokes, add the sliced garlic cloves, 2 tablespoons of the olive...