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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 12 |
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You'll need some crusty bread to soak up the lemony,garlicy sauce. Ingredients:
6 artichokes |
lemon juice |
3 cups fine breadcrumbs |
1 1/2 cups parmesan cheese |
1/2 cup sweet basil, chopped finely |
2 -3 cloves garlic, minced (i use 6 or 7) |
1 1/2 cups olive oil |
Directions:
1. Trim artichoke (Starting at the bottom, grasp leaves, bending backwards and snap off) up about 1 inch up from base.
2. Snip sharp points off remaining leaves.
3. Use Serrated knife to take off top- giving artichoke a flat top .
4. Trim stem off at the bottom.
5. After trimming, place artichokes in acidulated water.
6. Steam artichokes with lemon juice and water (I use about 4 lemons juiced) for 20 minutes.
7. While chokes are steaming, mix bread crumbs, cheese, basil, garlic and 1/2 cup of the olive oil.
8. Remove'chokes from steamer, turning upside down to drain Using a towel grab choke and with flat top side down press down smartly on the counter to open up choke.
9. Then take bread crumb mixture and stuff between the leaves.
10. Place chokes in heavy pot,stem side down, adding about 1/2 cup of bread crumb mixture to the bottom of the pot Add 2 inches of water Pour olive oil over each choke.
11. Cover and steam over low or bake at 325 oven for 45 minutes, until leaves come out easily.
12. After removing chokes to serve, reduce remaining liquid slightly- the bread crumbs will make it thicken.
13. Drizzle sauce over chokes.
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