Carrie’s Place

Stuffed Artichokes

I experienced stuffed artichokes for the first time in New Orleans, at a restaurant called Crazy Johnnies. What a treat! I knew with certainty that I could recreate the recipe.

I did some research on-line, and found some ideas of how to prepare the artichokes, and came up with a recipe of my own. One artichoke will feed 2-3 people as an appetizer.

1 artichoke
½ Can of Italian seasoned bread crumbs
Infused Olive Oil
Salt, Pepper, and Seasonings to taste
Optional: Parmesan Cheese

Clip the bottom of the artichoke so it will rest flat. Tear off some of the bottom leaves that aren’t as tender – maybe just the bottom layer of leaves. Clip the pointy parts of the leaves off so they won’t scratch you. Boil upside down in water for 12-14 minutes. Strain and set aside.

Combine the bread crumbs with salt, pepper, and seasonings. Add a tablespoon of the olive oil to the bread crumb mixture. Mash with a fork to make the bread crumbs moist. Continue to add the olive oil until all the bread crumbs are evenly coated and slightly moist.

The artichoke should be cooled off by now – spread the leaves out, and dig out the middle leaves - not too many - and pull out. You want just a little space in the middle to stuff.

Stuff the bread crumb mixture in the middle and in between all the leaves.

Set the stuffed artichoke in a pan with a lid. Fill the pan with water until the water comes up to half of the bottom leaves on the artichoke. You don’t want the water to come up to the top of the bottom leave – you don’t want the water to soak the bread crumbs. Drizzle some olive oil over the top – not too much, to your liking.

Bake covered at 450 for 35 minutes. Uncover and bake an additional 10 minutes.

This recipe is not an exact technique - you should use your own experience to make the recipe to your own taste preferences!

You eat the artichoke by tearing off a leaf, and scraping the breadcrumbs and the meat of the leaf off with your teeth. Enjoy!

Tags: stuffed artichokes

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