Tags
artichoke, Parmesan cheese, Pecorino cheese, stuffed
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A while back I mentioned how I was going to try and branch out myself with new vegetables or find new ways to utilize favorite vegetables. I can’t expect my family to broaden their horizons if I don’t do the same. I showed you the basic way to clean an artichoke and how to steam them and dip them in delicious butter. Now, a way I think we can all love them. What is one step up from warm melted butter? Why, it’s cheese and breadcrumbs of course! It may not be the healthiest, but sometimes you need a gateway to introduce new things.
Tip: Nestle your artichoke in the crumb mixture while you stuff it. It will make your life easier and you wont dirty another dish!
Stuffed Artichokes
Ingredients
Mix all of all the ingredients, minus the artichokes, in a large bowl.
Take the artichokes and separate the leaves; stuff the crumb mixture between each leaf. Stand the artichoke upright in a steam basket over simmering water. Cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour and 20 minutes. Drizzle with olive oil and some of the cooking liquid.
Source: Food Network Magazine, April 2012
