Directions: |
Directions:Soak artichokes in water to clean. Remove upside down to drain. On cutting board, cut bottom stem of each artichoke so it can sit in the pot . Then cut top horizontally. With the kitchen shears, cut off the pointy end of each leaf moving around the artichoke. Bang upside down on the chopping block to open up the leaves as much as possible to begin stuffing. Starting at the bottom, place a piece of ham deep in the pocket of each leaf moving around the artichoke until you reach the top.
In a large bowl, mix bread crumbs, cheese and black pepper. Place one artichoke at a time in the center of the mix and again start at the bottom and fill the breadcrumb mixture about halfway up each leaf.
When all are completed, put in a large Magnalite pot or similar heavy pot about 2" of water. Drizzle 1/2 cup of good olive oil over each artichoke. Steam very low on top of stove until tender. Time will vary depending on the artichokes. |
Personal
Notes: |
Personal
Notes: Another of Mom's labor of love and now mine! Very few cooks put any ham in their artichokes but the salty ham just adds that special touch of flavor. As far as the cooking time, just pull a leaf and make sure the fruit of the artichoke is soft enough to get off the leaf. My Aunt Peen would cook the cut off piece of stem too and she would not crate her cheese but cut it in chunks. Whatever you do, don't use bagged or jarred grated cheese.
|
This recipe for Stuffed Artichokes is from