Italian Stuffed Artichoke

Recipe by: Tracy L. Hughes

Serves: 2-4


2 medium sized artichokes

1/2 cup of unseasoned breadcrumbs

1/2 cup Panko breadcrumbs

1/2 cup grated Romano cheese

1/2 cup fresh basil, finely chopped

1/2 cup fresh parsley, finely chopped

! tsp garlic salt

Pepper to taste

1 Egg

1-2 tbsp milk

 

Preparation


Preheat oven to 375 degrees.

Cut the stem off each artichoke and approximately 1/3 off the top of each artichoke to remove any thorns on the leaves. Wash the artichokes by rinsing the outside and inside with cool water. Be sure to spread the leaves slightly apart so that the water can run through each leaf. Dry upside down on paper towels.

While the artichokes are drying chop the fresh basil and fresh parsley.

In a shallow bowl mix together the breadcrumb, Romano cheese, fresh herbs, pepper, garlic salt, and egg. Mixture should become a crumbly texture. If it is not add milk sparingly until mixture becomes crumbly. Now, stuff each leaf, starting from the bottom, until you have filled approximately 2/3 of the leaves up the artichoke. Sprinkle a little of the breadcrumb mixture over the center leaves of the artichokes.

Place the artichokes in a oven safe casserole and fill with water until it approximately covers 1/3 of the bottom of the artichokes. Drizzle the top of the artichokes with 1 tablespoon olive oil and add 1 teaspoon olive oil to the water. Cutting a lemon in half, squeeze the juice of half of the lemon over the artichoke and into the water. Cover and bake approximately 60-75 minutes checking on the artichokes every 15 minutes and refilling with water if the level goes below 1/3 of the artichoke. Artichokes are cooked when you can gently pull a leaf that is about 3/4 of the way into the artichoke.

Variations: (1) for those garlic lovers out there you can either add a slice of garlic to each stuffed leaf or instead of garlic salt add 1/2 teaspoon of garlic powder; (2) after artichoke is cooked squeeze a little lemon over the artichoke; (3) instead of stuffing with breadcrumb mixture just steam the artichoke and dip the leaves in the dressing of your choice.