Two weeks ago, my friend Kristin and I cooked a special dinner for our friend Bernard’s birthday in his awesome kitchen. Kristin found a recipe for stuffed artichokes which was so simple and easy to make, I did most of the prep for the dish, while she tackled the more complicated risotto recipe.
At first I was a bit intimidated by the raw artichokes themselves. They looked so “gourmet magazine cover” that I didn’t think I’d be able to make the dish successfully. But I was surprised at how simple and delicious the mighty greens really were.
- 1 cup bread crumbs
- 1/2 cup grated Pecorino-Romano Cheese
- 1 tablespoon parsley, chopped
- 1/4 teaspoon garlic powder
- salt & freshly ground pepper to taste
- 6 tablespoons olive oil
- 4 artichokes
- 2 cloves of garlic, sliced
1. Combine bread crumbs, Pecorino-Romano Cheese, parsley, garlic powder, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Mix together well.
2. Cut stems off artichokes, flush with bottom. Cut pointy leaves off the top of the artichokes. Spread leaves of each artichoke out and push stuffing in between them.
3. 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.
4. Turn heat on to medium and cook until sizzling about 1-2 minutes.Â Add water to reach half way up the sides of the artichokes.
5. Cover and cook until the artichokes are tender and a leaf is easily pulled out, about 45 minutes.Â If liquid is evaporating too quickly add a little more water.
6. Transfer to a serving platter, drizzle a little of the liquid from the pot over the artichokes and serve.