Stuffed artichokes are my favorite recipe to make and especially eat! Its so satisfying to me when I place them on the table and see my entire families eyes light up with joy. They absolutly love eating them too.
The breadcrumb stuffing in between each leaf is so tasteful with the garlic and parsley. Sure it takes some work to make but its so enjoyable to eat.
This recipe is an old family recipe that my mom and grandmother made for almost every holiday. They turn out amazing every time.

Ingredients

0/8 Ingredients

Adjust Servings

Ingredients

8 medium sized artichokes
1 lbs bread crumbs
1/4 lbs grated Pecorino Romano or Parmigiano Cheese
2 cloves finely chopped garlic
parsley
extra virgin olive oil
salt & pepper
1 lemon

Instructions

0/3 Instructions

Step 1

Clean the artichokes by removing the harder outer leaves and cutting the stem and the top part of the leaves as they may have thorns. Once you have cut them and cleaned them take a slice of lemon and rub over the cut edges of the artichokes to keep them from turning brown.
Step 2

Add to a bowl the bread crumbs, the grated cheese, the finely chopped parsley, chopped garlic, salt & pepper and mix with the olive oil. Mix the ingredients very well until the oil is evenly absorbed. Take each artichoke, open the leaves as much as you can and insert among the leaves the bread crumb mixture.
Step 3

Place the artichokes in a baking dish and add 1 1/2 inches of water. Cover with aluminum foil and bake for 1 hour at 375°F (190°C), or until you can easily remove one of the outer petals. Remove the cover and broil for a minute or so, enough to get some browning on the top of the stuffing. Remove artichokes to a serving dish to serve.