Stuffed Artichokes

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.

Ingredients:

2 Artichokes

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

Olive Oil

Salt and Pepper to Taste

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Directions:

Start by chopping off the stem of your artichokes and removing the bottom layer of leaves.

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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.

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Separate the artichoke leaves and open up the center of your artichoke.

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Remove the purple flowery petals on the inside of the artichoke.

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Next, peel the stems and dice them for your filling.

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Dice your tomato and your cloves of garlic and add them to the bowl.

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Then add your Parmesan Cheese.

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*Sorry for the blurry photo :(*

Cut your bread slices into cubes and add them to your bowl.

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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.

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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!

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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.

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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!

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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.

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3 thoughts on “Stuffed Artichokes

  1. Mmmmm.. they look great! I also love Nana’s cooking she makes it look so easy and everything always taste better when she makes it.

    Like

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