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Mom's Stuffed Artichokes
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Source: Grandma Viviano via Pauline Viviano
artichokes | |
olive oil | |
garlic | |
anchovies | |
bread crumbs, roasted | |
grated cheese |
Clean artichokes. Peel back leaves, breaking them at their tenderest point. When leaves become thin and this becomes difficult, then cut, leaving about a ¼- to ½-inch above heart of artichoke. Then scrape out choke. Put artichokes in lemon water until ready to use.
Press anchovies (1 can per six artichokes) into a paste. Roast bread crumbs by heating in a frying pan, turning frequently to brown. BE CAREFUL, one can easily burn them.
Put in frying pan olive oil, garlic, the anchovies, some water. Add roasted bread crumbs to in frying pan. Heat through.
Fill artichokes forcing the bread crumb mixture into the tiny slits between the leaves of the artichoke. [This is NOT easy to do. I generally do some, grow frustrated and dump some bread crumbs in the middle of the choke and call it done.]
Steam with double cover (foil + cover) in water [a lot as it is absorbed quickly so watch it, it can easily burn as I have often experienced].
Bring to boil, then on medium heat till tender (about ¾ hour).
These are really, really good, and a real pain to make. When you have the patience, try them. From Pauline Viviano.
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