When we were in Montana, we were lucky enough to indulge in Nana’s cooking frequently. Let me tell you, Nana is amazing in the kitchen, so I definitely took advantage of the opportunity to learn anything I could from her. During our visit, she made stuffed artichokes and they were delicious!! Landon and I have tried making artichokes in the past, but we didn’t really know what we were doing and while they turned out okay, I knew this was one thing I would love to learn from Nana. I’m kicking myself now for not taking notes while she was making them, but I tried my best to recreate her artichokes over the weekend.
3 Slices of Bread (Nana used Sour Dough, I used some French bread that I had made earlier that day)
1 Roma Tomato
¼ C. freshly grated Parmesan or Romano Cheese
1 tsp. Dried Oregano
3 Cloves of Garlic
Salt and Pepper to Taste
Start by chopping off the stem of your artichokes and removing the bottom layer of leaves.
Snip the sharp points of the artichokes leaves ¾ of the way up the artichoke. Then slice the top of the artichoke off. Make sure there are no sharp leaves left.
Separate the artichoke leaves and open up the center of your artichoke.
Remove the purple flowery petals on the inside of the artichoke.
Next, peel the stems and dice them for your filling.
Dice your tomato and your cloves of garlic and add them to the bowl.
Then add your Parmesan Cheese.
*Sorry for the blurry photo :(*
Cut your bread slices into cubes and add them to your bowl.
Add your oregano and season with salt and pepper. Drizzle about 3 Tbsp of olive oil in and use your hands to mix everything together.
Now, stuff your artichokes, really stuff them! Use every last drop of mixture, trust me, you don’t want to miss out on any off it!
Put your stuffed artichokes into a Dutch Oven or sauce pan tall enough to hold your artichokes and still be able put a lid on. Fill it with water half way up the artichoke and drizzle in some olive oil. On medium high heat bring the water to a boil. Then lower the heat, put the lid on and simmer for a good long time about 1 ½- 2 hours.
Once they are done simmering, place them in a glass baking dish and bake them at 250* for 15-20 minutes or until they start to crisp up and the bread becomes a golden brown. Melt some butter to dip the leaves in and slice some lemons to serve with your artichokes. Enjoy!
These are perfect to make ahead of time then just bake them right before you are ready to serve them.
I have to say that I don’t think these were quite as good as Nana’s, but I will definitely be making them again! Next time, I think I will add some Italian sausage to the stuffing too.