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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Grandma Josephine's Stuffed Artichokes Recipe

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This recipe for Grandma Josephine's Stuffed Artichokes is from Marcia's Cuccina Italiano, 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:  
4 artichokes, fresh and firm
1 egg with salt, beaten
1/2 cup seasoned bread crumbs (add Romano grated cheese, parsley, oregano, salt)
1 large can tomato puree with fresh basil (add tomato paste if desired)
Directions:
Directions:
Trim artichokes by removing toughest outer leaves and cutting off the top about 1". Open each one from the top to expose interior somewhat. Now, steam them with base down and covered with water until fork pierces heart (sounds so sad). Remove and allow to drain, reserving water in pan. After cooling down about 10 minutes, drizzle the egg evenly into the tops and immediately sprinkle seasoned bread crumbs into the tops of each artichoke. Now set them back into the pot to steam until the egg/breadcrumb mixture is fully cooked. Remove from pan and set aside. Dump water from sauce pan and fill with one large can of tomato puree; add salt, pepper, garlic and basil, set artichokes bottom down into sauce which should cover them about 2", and cook for 30 minutes. Serve one per person with sauce on the side. Prepare for messy hands!

 

 

 

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