I have always loved stuffed artichokes. Even as a kid. My mom or my grandma would make these and they were fun to eat. Removing each leaf and enjoying the savory combination of the garlic, salt, lemon and breadcrumbs is so tasty. It has a warm, home cooking feel that reminds me of Italian Sunday dinners. This Sicilian dish is a rather simple recipe that just looks like it might be more complicated. It’s cozy and nostalgic, and even if you don’t have an Italian grandma, you can find some great artichokes at farmer’s markets or the grocery store.
Directions
Cut the stems off of the artichokes and remove the outer layer of tough leaves. Then with a serrated knife, cut off the top inch or so so that the top of the artichoke is flat. Hit the top part of the artichoke on the cutting board a few times to help open up the leaves. Set aside. Mince the garlic cloves and chop the parsley. In a bowl, mix the breadcrumbs, and lemon zest, garlic, parsley, lemon juice, and olive oil. Then add the water to create a wet sand type of texture. Mix and add a little more water if needed. Season with salt to taste. Stuff the outer leaves with the stuffing, opening up the leaves to fill, and add some stuffing on top to mound it. Fill a pot with about 2 inches of water. Place the artichokes in the pot so that they stand up straight. Do not cover the artichokes with water. Drizzle a little olive oil on top if you’d like and cover with lid. Bring to boil and then reduce heat to a simmer. Simmer for about 45 minutes. Serve warm.
