Stuffed Artichokes

Most people's only experience with artichokes has to do with a dip. I am fairly confident many of these artichoke dip loving individuals do not even know what an artichoke looks like. Personally, I can honestly say I have never had artichoke dip and never plan to, but I respect its popularity.

The artichoke is actually in the same family as the sunflower and typically found in the Mediterranean region. The artichoke that we eat is actually the flower bud of the plant and when allowed to blossom, blue petals are displayed. Most of our artichokes in the US come from California. If you do not know how to properly attack an artichoke, cleaning, cooking and eating it can be challenging. I enjoy seeing people look at an artichoke and thinking, "umm, this doesn't look like artichoke dip" or "what do I do with this?"

I have only eaten artichokes one of two ways. One, I enjoy them stuffed with bread crumb, garlic, olive oil, parsley and some cheese. Two, although not fresh, the artichoke hearts can be purchased in a jar and put in salads or breaded and fried. In my opinion, I love stuffed artichokes and like chicken cacciatore, I will not order it in a restaurant. My reason for this has to do with it being messy, but it is not uncommon to find stuffed artichokes on the menu as an appetizer in Italian and French restaurants.


I recently made stuffed artichokes, so here is the recipe.

• 2- artichokes: the leaves may have thorns, so be careful. Cut each leaf to create a straight edge and cut the stem short. Once you have cut each leaf, you can pull the artichoke apart, separating the leaves and creating space for the stuffing. Cut the stem to create a straight edge close to the base of the artichoke.
  
• Stuffing: in a bowl mix bread crumb, chopped garlic (lots), parsley flakes, and enough olive oil to create a paste.
  
• With a small spoon, stuff each leaf with the mixture created above. Try and push the stuffing it the leaves.
  
• Top the artichoke off with grated pecorino romano cheese.
• Place the artichokes in a covered deep pot with about an inch of water and steam for approximately 1.5-2 hours. They are ready when the leave come off easy when you pull gently. Be sure to check the water level and continuously refill when necessary.
  
  

Once the artichokes are done, it is time to eat! You are going to start at the base of the artichoke and pull a leaf off. You will notice the stuffing is on the leaf, unfortunately not all leaves will have kept the stuffing, but there is still something to eat on each leaf. Holding the edge of the leaf opposite to the stuffing, put the stuffing side in mouth. Do not let go of the leaf! Close your mouth to the point where your teeth are gripping the leaf and pull it out. Your teeth will capture the stuffing and the end of the leaf that is edible. Repeat for each leaf.


Please note: although the artichoke itself is rather large, the amount you actually eat is quite small and labor intensive. This may not be your food, but I can assure you it is tasty and good for you.