Ingredients
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4
-
2 - 3
-
2 - 3
-
1
-
1
-
1/2
-
1/4
-
1 - 2
-
-
-
-
-
-
-
Directions
Italian Stuffed Artichokes, This recipe is a favorite originating from my Mother’s large Italian family. It was her job growing up to clean, trim, and stuff the artichokes. My Mom taught me to make these when I was young. Someday when I have a daughter, I will teach her the same. From generation to generation, this recipe is a classic and continues to be a pleaser for all. My husband enjoys this recipe and appreciates the love behind it., Don’t the artichokes have a middle part that needs to be taken out before stuffing? Please help so I don’t mess up my artichokes. Thanks!!, can I make the artichokes the day before and cook them the next day
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Steps
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1
Done
|
Rinse Artichokes Well, Tugging Leaves Outward to Loosen Slightly For Stuffing. |
|
2
Done
|
Trim Off Stems So Artichokes Sit on a Flat Surface. |
|
3
Done
|
Trim Off the Pointed Tips of Each Leaf. |
|
4
Done
|
Set Aside. |
|
5
Done
|
in a Large Bowl Combine Bread Crumbs, Cheese, Parsley, Garlic Salt, and Pepper. |
|
6
Done
|
Mix Well; Slowly Add the Oil Till the Crumb Mixture Is Moistened Enough to Stick Together. |
|
7
Done
|
You May Need to Adjust the Amount of Oil Depending on the Type and Amount of Bread Crumbs Used. |
|
8
Done
|
Stuff Each Leaf of the Artichoke, Starting from the Bottom and Working Your Way Around, With Crumb Mixture. |
|
9
Done
|
Stuff Desired Amount of Leaves and Shake Off Excess Mixture. |
|
10
Done
|
Continue This Step With Remaining Artichokes. |
