Every Italian family has their own way of making stuffed artichokes, I was taught this way by my mother, they come out super tender and flavorful and the aroma that fills your kitchen while they cook is heavenly. Here’s how I do it: This is for 2 large artichokes.
2 large artichokes, stems removed and top 1-2” cut off
1/2 cup Italian breadcrumbs
2 cloves garlic chopped fine and 2-3 whole cloves
1/4-1/2 cup Parmesan or Romano cheese, grated
small bunch fresh parsley, chopped
After you remove the stems, I save them and peel the outer skin of the stems off and add tomthe pot, slice the top of the leaves off and soak in a pot of water with some sliced lemon, it tenderizes them. For the stuffing pour the breadcrumbs in a bowl, add a few spoonfuls of olive oil so it’s a dry paste then add the garlic, cheese, salt and pepper to taste and parsley and combine. Remove artichokes from pot and dry them with a kitchen towel. Carefully pull back the leaves and with a small spoon add the stuffing throughout. I like to add some stuffing to the whole top of the artichokes also. Place in a large pot, add water halfway up the artichokes. I put a few whole cloves of garlic and bunches of parsley and the peeled stems in the water plus salt and a drizzle of olive oil, also a drizzle on top of the artichoke. Set on low flame with a lid partially covered and simmer for 1-2 hours till tender, you may need to add more water don‘t let them get dry. To tell if they’re cooked pull a leaf off, if it comes off easily and the bit of “meat” at the end of it is tender to eat, they are done. Place on bowls with lots of the artichoke liquid, so great to dip bread into.