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.
- 1 cup bread crumbs
- ½ 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 oil and the artichokes. Drizzle the remaining 2 tablespoons of olive oil over the top of the artichokes.
- Turn heat on to medium and cook until sizzling about 1-2 minutes. Add water to reach half way up the sides of the artichokes.
- Cover and cook until the artichokes are tender and a leaf is easily pulled out, about 45 minutes. If liquid is evaporating too quickly add a little more water.
- Transfer to a serving platter, drizzle a little of the liquid from the pot over the artichokes and serve.
Stuffing an Artichoke.