My girls and I LOVE Stuffed Artichokes. I grew up eating them when I was a little girl. I love taking recipes from my childhood and sharing them with my children. I was mentioning to someone today that we were having Stuffed Artichokes for dinner and she asked me to put the recipe on the blog. I have 10 pictures in this post to help explain how to make them. This is a super easy recipe that I know you will just love.
- 3 artichokes
- Italian style bread crumbs
- extra virgin olive oil
- 14 oz. can chicken broth
- 1/2 cup Romano cheese grated
Simple Steps:
- Cut off the top of the artichoke. Be careful you can get poked by the tops of the leaves.
- Cut off the stem so that you have a flat bottom.
- With your kitchen scissors, cut off the poky tops of the leaves.
- Run your artichoke under water, pulling apart the leaves to thoroughly clean the center. Turn it upside down and allow the excess water to drip out. Dry off with a paper towel.
- In a small bowl mix together breadcrumbs and cheese. I don’t measure the breadcrumbs, sorry. I would guess 1 cup for 3 artichokes. You can always add more as you need.
- Hold the artichoke over the bowl of breadcrumb and cheese mix. Grab a small handful of mix and pour it over the top of the artichoke. Allow the mix to fall into the artichoke. Pull apart the leaves and allow the mix to fill in all the empty space.
- Place stuffed artichokes into a large saucepan.
- Pour chicken stock into the bottom of the pan without getting it on the tops of the artichokes.
- Drizzle olive oil over the artichokes.
- Cover and bring chicken stock to a slight bubbling over medium heat. Once you see a little bubbling, not a full boil, turn heat down to medium low. Simmer for 1 hour 10 minutes or until the leaves easily pull off and the heart is tender. I use small tongs to remove one leaf and give it a taste test.
- When finished they should look like this:
- Enjoy!
Yum! Thanks for the detailed instructions!