Artichokes are from the thistle plant originally from Sicily so they say.You can often find these jewels in the streets of Italy! There are vendors who are masters at carving the artichoke just right for cooking. I like to find artichokes in Rome, there they fry the artichoke, at that point it takes on a whole different meaning! All my life we made stuffed artichokes as an appetizer. Scraping each leaf, is so tasty and seems to get softer as I reach the heart. The heart has a concentrated flavor of all the leaves in one.
Stuffed Artichokes 2 large artichokes
1/2 cup Italian bread crumbs
1/2 cup parmigiano cheese
2 or more garlic cloves minced
salt and pepper to taste
extra virgin olive oil
Cut about 1/2 inch off tops of artichokes and then cut the stem so it will sit. With scissors cut each point off of each leave. Open leaves up and add bread crumbs, cheese, garlic, salt and pepper. Place artichokes in pot with 1 inch of water drizzle olive oil on top and place lid on and steam for 45 minutes up to 1 hour. Check on your water level, add some when needed. When leave pulls off easily, the artichoke is ready to enjoy.
Ricette by Chef Chuck's Cucina
How to eat an Artichoke
Pull off a leave and pull through teeth to remove stuffing and artichoke pulp then discard. Continue till all petals are removed. With a knife or spoon scrape out and discard fuzzy part, called the choke. The heart or flower remains, cut in pieces add salt and enjoy the best part.