Stuffed Artichokes

4 years ago
Stuffed artichokes are delicious!
IMG_5139
IMG_5145
IMG_5152

 

IMG_5154
IMG_5156
IMG_5158

 

IMG_5161
IMG_5162
IMG_5163

 

IMG_5174
IMG_5171
IMG_5172

While they are kind of a pain to make, they’re so worth the effort.

We combine finely grated high quality parmesan and pecorino cheeses along with fresh bread crumbs, salt, pepper, a dash of garlic powder and freshly chopped oregano to make these little babies. We mix to taste: roughly 2 parts pecorino to 1 part parmesan and an equal amount of bread crumb.

Trim the tops of the artichokes, turn them upside down and with a bang flatten the tops on the counter to help open up the leaves. Stuff the leaves in concentric circles working from the outside-in using a teaspoon. Stand upright in a steamer (tricky, to be sure–we wedge ramekins filled with water between them to help keep them stable) and drizzle the top with a little olive oil. Steam for  approximately 45 minutes or until leaves come off easily. A tip: We’ve learned the hard way to keep checking the water level in the steamer.

Join over 100,000 followers of Rosalyn Hoffman on Facebook and Twitter. She is the author of the books Bitches on a Budget and Smart Mama, Smart Money.

This is an article written by one of the incredible members of the SheKnows Community. The SheKnows editorial team has not edited, vetted or endorsed the content of this post. Want to join our amazing community and share your own story? Sign up here.
comments

More from food

by Justina Huddleston
| 10 days ago
by Whitney Coy
| 13 days ago
by Heather Barnett
| 18 days ago