Stuffed artichokes are something that I grew up eating. I don’t know if that’s weird or not, but it’s a fact. As kids, my sisters and I would look forward to coming home and smelling delicious artichokes steaming on the stove. They were almost like lobster, in a way. Let me clarify: they don’t taste like lobster. But, they are a once-in-a-while treat that takes a lot of effort to eat for not a lot of food, so I always thought about them in the same category as lobster. As little kids I remember my mom would make a ton of artichokes at a time, because we would each eat two of these for dinner (and eat leftovers the next day). In case you were wondering, we also used to each eat two lobsters. Yummy.
So, you may think that my mom gave me this recipe. Sadly, she did not. I’m pretty sure she made artichokes in almost the same way, but I was very hungry and didn’t have her recipe, so I just quickly threw some ingredients together and made these goodies. They taste the same as the ones I remember from my childhood, so I think my mom would approve.
Combine the breadcrumbs and olive oil in a small bowl.
Stuff a small spoonful of it into each of the leaves. When you get to the center leaves, you can stop.
Though these are delicious, they are not very filling. So, I recommend enjoying them with something else…perhaps my chickpea salad?
First, prep the artichokes by cutting off the stems. Then, pull off the small leaves around the bottom. Next, snip the sharp tips of each leaf on the outside of the artichoke.
Once the artichokes have been prepped (or before you prep them), place about 3 cups of water in a pot with a lid. The pot should be deep enough to fit the artichokes while they’re standing up. Cut up half of a lemon into a few pieces and add them to the water.
Combine the breadcrumbs and olive oil in a small bowl. Stuff a small spoonful of it into each of the leaves. When you get to the center leaves, you can stop.
Place the artichokes in the pot and cover. Check after 30 minutes to see if they’re tender. If not, check every 5 minutes or so until they’re done. You can test them by pulling one of the bottom leaves off and seeing if the bottom is tender. Enjoy!