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…
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
garnish with paprika or fresh parsley for color, if desired
It’s what’s for dinner (again!).
- 3 eggs
- 3/4 cup bread crumbs
- 1/4 cup parsley , coarsely chopped
- 1/2 cup Parmesan (grated)
- 1 clove garlic , large, crushed
- 1/2 tsp baking powder
- 3/4 cup milk
- pepper , to taste
- In a bowl mix all ingredients together.
- 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.
- Pull the leaves apart and spoon the stuffing into all the nooks and crannies.
- Steam for 45-60 minutes.
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