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My husband's grandmother used to make stuffed artichokes that his family always raves about. So when we picked the vegetarian theme for this month's Supper Club, he was excited to try to figure out how she made them. He said the results were exactly like hers! We saved some to give to his parents, and they loved them too. I'm posting the before photo instead of the after, because let's face it - cooked artichokes are gray and don't look appetizing at all. I've had a bit of an artichoke aversion since I got pregnant, so I didn't enjoy them as much as everyone else, but they were a big hit!
📖 Recipe
Ingredients
6 whole globe artichokes
5 cloves garlic, minced
Handful chopped fresh parsley
¼ cup grated Pecorino cheese
¼ cup grated Parmesan cheese
½ teaspoon dried oregano
Olive oil
Salt
Freshly ground black pepper
Instructions
Snip the pointed tips of artichoke leaves and cut off the stems. Wash and drain. Holding artichoke firmly by its base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
In a medium bowl, combine bread crumbs, garlic, parsley, cheese, oregano, salt and pepper to taste; mix well. Drizzle in olive oil, mixing until a thick paste is formed.
Press about an equal amount of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or casserole. Add enough water to reach half way up artichokes and add 2 tablespoons of olive oil.
Bring to the boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.
Nutrition
- Serving Size:
- Calories: 264
- Sugar: 3.5 g
- Sodium: 849.4 mg
- Fat: 6.9 g
- Saturated Fat: 2.3 g
- Carbohydrates: 41.8 g
- Fiber: 8.7 g
- Protein: 11.3 g
- Cholesterol: 7.3 mg
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