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Stuffed Artichokes

By Nick Mastroianni

How to choose an Artichoke to make Stuffed Artichokes.
The artichokes should feel heavy, and if you squeeze an artichoke it should make a squeaking sound. The best Artichokes are closed leaved

Ingredients for Stuffed Artichokes

Hint: Stuffed Artichokes Love salt, and garlic!
Two artichokes – make sure they’re firm and the pedals are tightly closed
¼  to ½ cup of Parmesan cheese
2 large cloves of garlic
1/2 cup panko Italian bread crumbs
Chopped stem pieces
Salt and pepper to taste
Olive oil for drizzling

1. Cut stem off and set aside.
2. Remove small outer pedals on stem and bottom of artichoke.
3. Turn the artichoke on its side and cut off the top of each artichoke, then clip the tips off each artichoke leave wit a scissors.
4. Open Artichokes, you can pound them on a cutting board, to help open them, then with your finger open them some more.
5. Take the two stems and cut off the bad end, Then with a potato peeler removed the outside skin of the stems. Cut stems into small pieces them chop them up into tiny pieces.
6. Chop garlic into small pieces.
7. In a small bowl mix cheese, breadcrumbs, garlic, chopped stems, some olive oil, and salt & pepper.
Note: More olive oil makes stiffer stuffing and less olive oil make looser stuffing.
8. Stuff artichokes making sure to get the mixture deep between the pedals
9. Place artichokes in a pan large enough and add about an inch of water.
10. Drizzle with the olive oil, bring them to a boil, cover and lower heat to a slow boil. You may need to add more water to replace water that evaporates.
Stuffed Artichokes are done when you can pull out one of the pedals. I like to baste them with a turkey baster every so often – but that’s the way I like them.

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