Southern Italian Baby Artichokes. |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 5 |
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These are SERIOUSLY addictive! I learned these from a woman from Calabria Italy. She is an amazing cook! So worth all the work. Ingredients:
12 baby artichokes |
2 lemons |
4 mashed garlic cloves |
1/2 cup italian seasoned breadcrumbs |
salt |
black pepper |
extra virgin olive oil (lots) |
Directions:
1. Juice 1 lemon into large bowl filled with cold water. Add remnant lemon also.
2. Set bowl of water next to prep area.
3. Juice 1 more lemon set juice aside.
4. Take each artichoke and remove top few layers of dark green leaves exsposing slightly lighter more tender leaves underneath.
5. Snap off artichoke long stems.
6. With kitchen shears cut up 1/2 inch of the top of artichoke. Add to lemon water, otherwise they will darken.
7. Boil enough water to cover artichokes with second lemon juice.
8. Once boiling add artichokes for 10 minutes.
9. Preheat oven to 400°F.
10. Strain and pat dry.
11. In metal pot, large enough to hold artichokes SNUGGLY heat 1 tblsp oil and 4 cloves of mashed garlic over low to medium heat, allow to become tender.
12. Set artichokes stem side down into pot, make sure they are snug.
13. Add enough olive oil to reach halfway up artichokes.
14. Bake uncovered for 15-20 minutes. ( Leaves should pull away fairly easily when done).
15. Once cooked discard most of oil, leave enough to toss to coat and season generously with pepper and salt add 1 handful 1/2 cup of italian bread crumbs.
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