Ingredients
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12
-
2
-
4
-
1/2
-
-
-
-
-
-
-
-
-
-
-
Directions
Southern Italian Baby Artichokes , These are SERIOUSLY addictive! I learned these from a woman from Calabria Italy She is an amazing cook! So worth all the work , I love artichokes but this was my first taste of baby artichokes OMG! I loved them I made them exactly as instructed and they were great The bread crumbs at the end give them a nice little crunch They also have no choke so when you have eaten them down a little you are home free! I had them with a little miracle whip , Just made this today I had a bunch of baby artichokes and it was great Not as good as stuffed artichokes, but in a pinch it did fine
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Steps
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1
Done
|
Juice 1 Lemon Into Large Bowl Filled With Cold Water. Add Remnant Lemon Also. |
|
2
Done
|
Set Bowl of Water Next to Prep Area. |
|
3
Done
|
Juice 1 More Lemon Set Juice Aside. |
|
4
Done
|
Take Each Artichoke and Remove Top Few Layers of Dark Green Leaves Exsposing Slightly Lighter More Tender Leaves Underneath. |
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5
Done
|
Snap Off Artichoke Long Stems. |
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6
Done
|
With Kitchen Shears Cut Up 1/2 Inch of the Top of Artichoke. Add to Lemon Water, Otherwise They Will Darken. |
|
7
Done
|
Boil Enough Water to Cover Artichokes With Second Lemon Juice. |
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8
Done
|
Once Boiling Add Artichokes For 10 Minutes. |
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9
Done
|
Preheat Oven to 400f. |
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10
Done
|
Strain and Pat Dry. |
|
11
Done
|
in Metal Pot, Large Enough to Hold Artichokes Snuggly Heat 1 Tblsp Oil and 4 Cloves of Mashed Garlic Over Low to Medium Heat, Allow to Become Tender. |
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12
Done
|
Set Artichokes Stem Side Down Into Pot, Make Sure They Are Snug. |
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13
Done
|
Add Enough Olive Oil to Reach Halfway Up Artichokes. |
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14
Done
|
Bake Uncovered For 15-20 Minutes. ( Leaves Should Pull Away Fairly Easily When Done). |
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15
Done
|
Once Cooked Discard Most of Oil, Leave Enough to Toss to Coat and Season Generously With Pepper and Salt Add 1 Handful 1/2 Cup of Italian Bread Crumbs. |
