1. Home
  2. Featured Recipes
  3. Artichokes

Intro

I have loved artichokes since I was a child. They were always a special treat.  Our family always stuffed them, Italian Style.  When I got married, Randy preferred them not stuffed, with either Mayo to dip in, or Aioli.  When we have time, we make Aioli. When we do not, Randy uses Mayo and I eat it plain. It is all a matter of your taste!

The Ingredients

Artichokes

  • Artichokes
  • Water
  • Lemon Juice 
Optional Stuffing
  • 1 Cup Italian Breadcrumbs
  • 1/4 Cup Freshly Grated Parmesan Cheese
  • 1 Tablespoon Capers
  • 1/8 Cup Olive Oil (or till moistened)
  • Salt
  • Pepper
Optional Aioli
  • Juice of 1 Small Lemon
  • Olive Oil

Prepping the Artichoke

To prepare the artichoke for cooking, perform the following steps. Have a small bowl of lemon juice (fresh or bottled) to dip the cut ends in, to prevent browning.  

Cut off the stem at the base of the artichoke.  Cut the bottom of the stem off, and then peel or use a knife to cut of the outuer sides of the stem. Roll the stem in lemon juice.  Hint - many people throw the stems away as they a bit more bitter than the heart or leaves. But I love them, as when salted, they provide a great artichoke taste!

Peel off some of the lower leaves, especially if damaged.  These leaves tend to be tougher.  

Using a knife cut off the top  of the artichoke. This will quickly cut off the pointy top of the top leaves and provide a spot for stuffing, if desired.   Dip the top into the lemon juice.

Using scissors (I used a knife as a kid as we never had kitchen scissors, but scissors are faster) cut off the point of the rest of the leaves.   Roll in lemon juice.   

Steaming the Artichokes

You have options when it comes to cooking the artichokes. I learned to cook them in a large covered pot, which takes a lot longer to cook. Now we typically use a pressure cooker - to save time.  
 

Prepare the Stuffing

Put all of the ingredients in a bowl and mix. Some use a spoon, I use my hands!  Make sure the mixture is moist, and if not, add some additional oil, or white wine, until moist.  You do not want your stuffing to dry out!
 

Stuffing the Artichoke

Pull the leaves out from the center and add stuffing. You can then top off the artichoke with the stuffing.