I’m pretty busy these days – I’ve been watching my two adorable grandchildren during the weekdays (Niko and Tula Belle). I had a day off and thought it was time to take a ride to Ridgewood to visit Paula. She wanted to have a “cooking day”. We decided to make stuffed artichokes which we both absolutely love. It’s not difficult, below is the recipe my father taught me, Paula’s Grandpa Ralph.
Seasoned bread crumb – about 2 cups
Vegetable oil – 1/4 cup
Olive oil – 3-4 table spoons
Romano cheese – 1/4 cup
14 1/2 oz. can chicken broth
5 large cloves fresh garlic
Note: the amounts are general, I always know it’s right by scent
1. Cut off the stems of the artichokes so they stand straight
2. Cut off the tip of the artichoke (1/2 – 1 inch)
3. Bang artichokes vigorously and loosen leaves
4. Place artichokes in a pot, sized so that they don’t topple over.
5. Drizzle the chicken broth over and inside the artichokes. Add the remainder to the bottom of the pot. The liquid should cover at least 1/4 of the artichoke. Add water if necessary. If the liquid is to high, the stuffing may come out – be cautious.
6. While the artichokes are sitting in the broth, chop the garlic.
7. In a medium size bowl mix the bread crumb, chopped garlic and romano cheese. Add in the vegetable oil.
8. Remove artichokes from the pot and stuff them generously. Drizzle with olive oil.
9. Cover and place on the stove top on a medium heat for at least 1 hour. Check for leaf tenderness -when the outside leaf comes off easily their done.
Time to eat! For those who don’t know, place the wide end of the leaf in your mouth and scrape “the good stuff” with your bottom teeth – waxy side up. When you get to the heart, remove the fuzzy stuff before you eat it. The heart is the best part!