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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grandma Zambello's Artichokes Recipe

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This recipe for Grandma Zambello's Artichokes is from The Deerberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Artichokes
Italian bread crumbs
Fresh Parmesan
Fresh garlic
Olive Oil
Directions:
Directions:
Cut the stems off the artichokes and cut enough of the top half of the artichoke off so that the sharp tips are no longer there. You can actually eat the stem of the artichokes, so you can keep them if you want, though they aren't extremely flavorfull. All parts of the artichoke are extremely full of iron.
Loosen the leaves enough that you can sprinkle the bread crumbs and cheese and garlic inside. Generously sprinkle the Parmesan cheese and garlic throughout the artichokes, you may have to separate the leaves as you are filling them even though you already loosened them earlier. Sprinkle some bread crumbs throughout, enough to help it just stick together, and drizzle a few drops of olive oil to make the bread crumbs stick.
To cook them place them in a pot so they are all on the bottom. Do NOT stack them! Pour enough water in the pot so that the artichokes are about half covered. The trick is to put enough in there that the boiling water cooks/stems the artichoke but does not wash out all the ingredients inside the artichoke. Now is also when you can cook your stems. Bring the water to a boil, cover and keep it at a simmer for about 45 minutes or until you can pull a leaf from the artichoke easily. If you don't eat these right away, you can freeze them and simply reheat them in the microwave!
Personal Notes:
Personal Notes:
This recipe comes from my girlfriend's grandma who is a true Italian grandma!

 

 

 

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