MY THREE SEASONS
Italian Stuffed Artichokes
Today I’m bringing you a family recipe. Italian stuffed artichokes are easier to prepare than you make think, and make for a great appetizer or side dish.
Remove any damaged leaves, cut off the tips of the remaining leaves with a knife, and slice off top inch of artichoke to expose center.
Combine breadcrumbs, garlic, parsley, cheese, lemon zest and olive oil and stuff each artichoke leaf.
Add to pot
Add to pot. Fill with about 2 inches of water and a few generous pinches of salt. Cover and bring to a simmer.
Steam and bake
Steam until leaves pull off effortlessly and heart is tender when poked with knife. Brown in 450F degree oven.
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