Like the good Italian girl I am, I can always get down with a stuffed artichoke. I order them whenever I go out to this one local Italian restaurant, Linguine’s . It’s so good and cheesy, lately I’ve been asking myself why do I never make these myself? So I decided to give it a go.
I will say in my first stuffed artichoke adventure, prepping the artichoke was much difficult than I envisioned. It has a lot of layers of leaves to cut through. Honestly I probably started to sweat a little bit while trying to cut everything, but really my upper body strength sucks so it could just be me… you try and let me know!
4 Artichokes, medium
2 Garlic cloves
2 tbsp Parsley, fresh
1/2 tsp Pepper
1 tsp Sea salt
2 tbsp Olive oil
1 cup Breadcrumbs
1 cup Romano cheese, grated
- Prep the artichokes – cut the stems, trim the points of each leaf and cut off one inch of the artichoke tops
- Soak the artichokes in a bowl full of water and the lemon juice
- While the artichokes are soaking, in a separate bowl stir together the garlic, parsley, salt, pepper, breadcrumbs and cheese
- Dry off the artichokes, gently pull open the leaves, stuff each layer of leaves with the cheese and bread crumb stuffing, drizzle with olive oil
- In a pan, fill bottom with one inch of water, place the artichokes in, cover and steam for 50 minutes to an hour OR until artichoke leaves have softened