Baby artichokes stuffed with garlic, breadcrumbs, cheese and extra-virgin olive oil then steamed until they are super moist and tender, makes a fabulous, fun finger-food for the whole family to enjoy!
Artichokes are in season and we love them best, stuffed. It doesn't matter how our mom prepares and cooks her artichokes, we love them all, especially when she stuffs them with her simple, yet most flavorful ingredients.
Makes these artichokes amazingly tasty....
We used the smaller size artichokes, the ones sold at Trader Joe's. They steam in half the time on stove-top. They take about 10 to 15 minutes to prep. Once they are trimmed, washed and stuffed, they go into a pot with liquid and steamed for about 20 minutes. That simple!
Stuffed artichokes are our family's absolute favorite way of eating them. So we always make plenty, making sure there is at least one for everyone. You just easily pull off a leaf from the artichoke and scrape the meat with your teeth; and continue until you can eat the entire leaf, including the center which is tender and soft.
They're amazingly delicious!
Artichokes as a vegetable are extremely healthy, and when it comes to getting kids to eat them, we find that the stuffed version is the most popular way. Even if they're picky eaters, because kids love finger-food!
This artichoke recipe was featured on The Platter Talks blog the other day. Dan and Scott are the sweetest guys from Wisconsin with delicious recipes as well. Be sure to stop by and visit them!
Also, today is St Joseph's Day. So I need to get baking! My husbands favorite cream puffs are the Sicilian Sfingi di San Giuseppe, which are cream puffs filled with ricotta cannoli filling instead of custard; and they are baked, not fried. Yum!
I'd like to wish my sweetheart Joseph, and to all our family and friends named Joseph and Josephine, we wish you a Happy St. Joseph's Day! Have a great day everyone!
Garlic Stuffed Artichokes
- 4 small or baby Artichokes, trimmed, rinsed
- 1 small lemon- juiced
- 2 tsp. table salt
- 4 large garlic cloves- sliced
- 2 Tbsp. grated pecorino cheese
- 3 Tbsp. plain breadcrumbs
- 1 tsp. dried parsley
- 1/4 tsp. garlic powder
- fresh cracked pepper
- 4 tsp. extra-virgin olive oil
- 3/4 cup water
- 1/2 cup vegetable broth
Take each artichoke and snap off to break some of the outer leaves, discard them.
Cut about quarter of the tops off, and discard. Then cut the stems, and peel skins of each stem. Place artichokes and stems into a bowl of water and lemon juice.
Sprinkle table salt over the artichokes while submerged in water.
Note: If the center of the artichoke has purple tips, take your scissors and cut the purple tips out and discard them.
Keep artichokes soaking in water for about 5 minutes or so.
Drain and rinse each artichoke, shake out the excess water.
Begin to stuff the outer leaves by pushing slices of garlic inside each artichoke, include one slice of garlic inside the center.
Then begin to spoon some breadcrumb mixture and stuff each artichoke, dividing the mixture evenly among all four artichokes.
Top with some fresh cracked pepper on top of each.
Slowly pour in water and vegetable broth, (the liquid should be at least 1 to 2-inch surrounding the artichokes). Drizzle the tops of each artichoke with about one teaspoon of olive oil to moisten the breadcrumbs and tops. Cover with a lid.
Place on stove-top on medium heat and bring liquid to a boil.
Lower the heat, and simmer on low heat for 20 to 25 minutes, or until a fork can easily slide through the center of the artichoke. Turn off heat, and let stand, while still covered for additional 10 minutes.
Gently remove and transfer chokes and stems to a plate. Serve warm.