After you have made a batch of artichokes you will know for the next time the amount of filling you will need. My family likes the artichokes heavily stuffed, so I do increase the stuffing again by half and load the stuffing in.
- 4 artichokes
- 1 tb fresh basil – torn in small pieces
- 2 cups breadcrumbs – plain and, if possible, freshly made
- 1 tb fresh parsley – finely chopped
- ¼ tsp garlic powder – or to taste
- salt and freshly ground black pepper – or to taste
- ½ cup freshly grated italian cheese – your favorite
- 2 garlic cloves – thickly sliced
- ¼ – ½ cup good italian olive oil – or more as needed
- Combine breadcrumbs, cheese, parsley, basil, garlic powder, salt, pepper and ½ of the olive oil in a medium bowl.
- Mix all together and taste and adjust for seasonings. It should be moist so add more oil if it feels dry.
- Grab the artichoke by the base and cut the stem off along with some of the old outer leaves. Then grab the artichoke, turn it upside down, and hit it very hard on a solid surface. This will cause the leaves to open a little and make it easier to fill in between.
- Cut the pointed tips off the large outer leaves.
- Spread the leaves open and push some stuffing between each leaf.
- Drizzle olive oil over the tops of the artichoke and let it soak into the leaves.
- In a pot large enough to hold all the artichokes securely so that they will not fall over, add the sliced garlic cloves, the remaining olive oil, if any, or just add more.
- Cook the garlic in the olive until you can see it turning slightly brown and you can smell the aroma. If you have one of the adjustable strainers this works well.
- Fit the artichokes into the strainer in the pot, or if you do not have a strainer just put the artichokes directly into the hot oil.
- Add water to reach about 1/3 of the way up the sides of the artichokes. If the artichokes are in a strainer, just add water until it reaches the very bottom of the artichokes.
- Cover and cook until the artichokes are tender and you can pull a leaf off easily. This will take about 50 – 60 minutes depending on the size of the artichokes.
- As they are cooking, check occasionally to make sure there is enough water in the pot and replenish as necessary.
- When done to your satisfaction, carefully transfer the artichokes to a dish or serving plate and drizzle just a little of the water over each artichoke along with just a little more olive oil.
- Serve hot or at room temperature.