Stuffed Italian Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We make these whenever we can find nice big artichokes, Tastes great as leftovers, too!! Ingredients:
4 large artichokes |
1 loaf stale italian bread |
2 eggs |
6 cloves garlic, chopped |
pancetta or sausage |
flavored italian bread crumbs |
olive oil |
parmesan cheese |
mozzerella shredded |
**seasonings |
salt, pepper, italian seasoning, garlic powder, paprika, parsley, a touch of oregano |
Directions:
1. Soak Italian bread in warm water, then squeeze out excess water and set aside
2. Cook sausage or pancetta till cooked and then crumble
3. Using scissors, cut prickly points off the artichokes
4. Cut stem, leaving enough for the artichoke to be able to stand up straight without falling over (save stems)
5. Boil artichokes in salted water for about 10 minutes, drain & cool
6. Take stems, peel them and chop them up to use in stuffing
7. Meanwhile:
8. In large bowl, add bread, eggs, garlic, parmesan cheese, and seasonings plus chopped stems and pancetta or sausage.
9. Mix well, if too loose, add bread crumbs, or if too dry add milk
10. Take artichoke and push down on them, to open up center, remove some inner leaves that are prickly
11. Sprinkle the inside with salt, parmesan cheese and a little mozzerella cheese
12. Taking handful , stuff artichoke with stuffing and place in a large dutch oven*****
13. When done, add about 2 cups water in pan with about 1-1/2 cup olive oil and about 5 sliced garlic cloves.
14. Season each artichoke with salt, pepper, garlic powder, parmesan cheese and add mozzerella to top of each artichoke.
15. Pour olive oil over each artichoke to keep moist
16. Cover and bring to boil
17. Turn heat down to medium low to low and cook 2 hours, check to be sure water & olive oil are not burning off, if so add more of each
18. Enjoy!!!!
19. *******If you want to take the time, you can stuff each leaf, but that takes a lot of time, but it does taste good as you get stuffing with each leaf!!!
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