Name: The Most Amazing Stuffed Artichokes That are Easy to Make
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 3 Cups Italian Breadcrumbs; 1 Clove Garlic; 1/8 Cup Fresh Parsley, chopped; 1/4 Cup Romano Cheese, grated; 5 Tbsp. Vegetable Oil, divided; Salt and pepper to taste

Amazing Stuffed Artichokes

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These amazing stuffed artichokes are sure to please any artichoke lover. Being a native Californian, I love artichokes in any way I can get them. Steamed, marinated, grilled, in salads, just by themselves for a healthy lunch. This recipe is a bit harder to make than just boiling them, but it sure is worth it!

Artichokes are actually thistles that are native to the Mediterranean, but they grow really well in coastal climates. We are fortunate here to have access to beautiful, large, plump artichokes practically year round. During their peak season from March to May, it is not uncommon to find them really inexpensive too. During this time of year, we typically have artichokes two or three times a month or more.

These flowers are actually really good for you. They provide a lot of fiber, may help lower cholesterol, and regulate digestion issues. Artichokes are loaded with nutrients too. From blood pressure regulation to blood glucose regulation, these are definitely a super food!

Making Stuffed Artichokes

To make this particular dish, you of course must start with good, firm artichokes. Make sure they squeak a bit when you give them a squeeze and that the leaves are all really tight. This ensures that you have the freshet possible artichoke to start with.

Begin by trimming off all of the pointed ends of the leaves. Next, remove the stem and cut about the top half to third of the artichoke leaves off. Now, give it a really hard whack onto a firm surface with the stem side facing up. This will help loosen up those leaves for stuffing.

Gather your breadcrumbs, spices, and cheese. Mix these together in a small bowl. Work the artichoke leaves loose a bit and fill each opening with the breadcrumb mixture. Make sure you fill all of the spaces between the leaves generously with the filling.

Pack these stuffed artichokes firmly into a large stock pot or Dutch oven. Add water until the bottom half of the artichokes are submersed. Not too much, you don’t want your stuffing to get soggy! Add about 3 tablespoons of oil to the water and bring it to a boil. Once boiling, reduce the heat and let them steam/simmer for about an hour. You will know they are done when leaves pluck out easily.

The usual way to eat artichokes is to dip them in melted butter or mayonnaise then scrape the “meat” off of the leaves. This stuffing mixture makes the dipping into sauce really not necessary. Go ahead and dip if you must, but they are delicious just as they are.