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Stuffed Artichokes

Dale Curry
Number of Servings
Serves 4 to 6
2 artichokes
2 cups bread crumbs
1 cup grated Parmesan or Romano cheese or a mixture of both
6 large garlic cloves
4 green onions
10 stems parsley, leaves only
Juice of 1 lemon
Salt and Creole seasoning to taste
4 tablespoons good-quality extra-virgin olive oil
Cut off bottom stems of artichokes so that they sit flat. Slice off 1/2 inch from the top of artichokes. With scissors, cut off the sharp tip of each leaf and discard any small leaves on the bottom. Pull leaves apart to rinse artichokes thoroughly. Turn upside-down to drain. In a large bowl, combine bread crumbs and cheese. Put garlic, green onions and parsley in a food processor and chop fine. Add to bread crumb mixture along with lemon juice and seasonings and mix well. Use your hands if necessary. Place an artichoke on a sheet of wax paper or a plate. Using a teaspoon, stuff each leaf, beginning at the bottom. After you stuff a leaf, press stuffing into the leaf with the back of the spoon. Continue around the artichoke until all large leaves are stuffed and artichoke looks doubled in size. Use all the stuffing that falls on the wax paper or plate. Repeat with other artichoke. Place a rack in the bottom of a large pot or Dutch oven and add 1 inch of water. Place artichokes in pot and drizzle about 2 tablespoons olive oil on each artichoke, trying to get some on each stuffed leaf. Cover pot, bring water to a boil and reduce heat to a simmer. Steam for 1 hour or until a leaf feels loose or can be easily pulled out, or until artichokes feel tender when stuck with a fork.