Recipe: My Mother’s Stuffed Artichokes (with Poll)

As far as I’m concerned there’s only one way to enjoy a movie: cuddled up to a plate of stuffed artichokes. I’ve already managed to brainwash the rest of the clan into agreement. I started young with Ava – at 10 months old she became enamored when I found one the size of her head. Today – at just two years old – she’s an artichoke eatin’ pro.

To enjoy your next movie with an artichoke, you just need three accessories: a giant bowl for the discarded leaves, napkins, and a small bowl of melted butter with fresh lemon juice squeezed in, if you like that sort of thing. My husband doesn’t…I do… So we have separate dipping bowls.

This recipe has been passed down in my family for generations – although everyone makes it different. Mom actually never wrote her version down, so I had to watch and try to memorize her steps.

Lucky for me, it’s really easy – just stir everything together, pile onto the trimmed artichoke, steam for 45 minutes-1 hour and enjoy.

To trim the artichoke, simply cut off the top, trim off some of the stem so it will stand up straight, and pluck off one layer of the outer leaves (they’re tough). Pull the leaves apart (see below) and spoon the stuffing into all the nooks and crannies. To eat, pluck off each leaf and scrape the fleshy bit that connects to the artichoke. When you get down to the heart, you need to cut out the hairy stuff. The heart is below that.

Voila! A healthy way to keep your hands busy while watching a movie.

Here’s the stuffing for 3-4 artichokes, as I make it…

Ingredients:

3 eggs
3/4 cup breadcrumbs (plain or Italian)
1/4 cup coarsely chopped parsley
1/2 cup parmesan (heaping is best)
1 large clove garlic, crushed
1/2 tsp baking powder
3/4 cup milk
dried herbs like oregano and basil, as desired
pepper
garnish with paprika or fresh parsley for color, if desired

It’s what’s for dinner (again!).

So what about you… are you a fan of the mighty artichoke?
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Comments

  1. I wish my family liked artichokes. Perhaps if I tried your recipe, I could change their minds. As for me I love them plainly steamed with the the lemon and butter.

  2. We used to eat a lot of those when I was a kid, just steamed, and the leaves dipped in a little bit of mayo. I didn’t know they could be stuffed… I will have to try this. It looks yummy.

  3. I always loved Mom’s steamed artichokes – salt, garlic powder, & a little olive oil in the water, then dip the leaves in just a bit of mayo….sadly, I can’t convince my hubby to try them. :( Maybe the stuffed recipe would work better…

  4. We love them so much, I learned to steam them in the pressure cooker (8 – 10 minutes!).
    We like to change up the dipping mix – sometimes mayo with a touch of Trader Joe’s Aioli-Garlic Mustard sauce; or mayo with a little steak sauce or a simple vinaigrette. Luckily, I live on the northern California Coast where they are plentiful and inexpensive when in season. When they aren’t, I buy canned and make Greek Avgolemono soup!

  5. Sasha Martin says:

    For the resistant families/hubby – let him eat the stuffing first. Once you get him hooked on that, he’ll probably eat the other bits. If not, tell them “if a 2 year-old can do it, so can you!” ;)

  6. Artichokes are one of my favorite foods in the whole entire world! Dan jokes that I am obsessed :) This dish looks amazing. Now I just need to get my hands on some beautiful artichokes like that to try it out.

  7. Artichokes are probably what I miss most of Italy. When I go back at the end of winter and there are five or six varieties for sale.. I seriously plan to go back.

  8. I am an artichoke fiend. My favorite is dipping it into melted butter, but I also like the stuffed version. I live in Italy and my mother in law makes delicious ones.

Trackbacks

  1. [...] there’s stuffed artichokes – one of my favorite foods on this planet (see our recipe for when we cooked Italy). The Maltese have their own version which is entirely different in flavor [...]

  2. [...] such regional mainstays as olive oil and polenta. More simple fare includes artichokes (we made stuffed artichokes for Italy), zucchini, potatoes, and just about any good, soft [...]

  3. [...] Mr Picky flew to Washington D.C. for work, so Ava and I are spending this week “mother-daughter” style. We’ve already made banana muffins, hot cocoa (Guatemalan-style), and stuffed artichokes (my mother’s recipe from Italy). [...]

  4. [...] Eat with your hands – try this steamed artichoke recipe from Italy or this one from [...]

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