Artichokes

Thanksgiving in our Italian household requires artichokes...stuffed, steamed and served with melted butter on the side. I can smell the garlic and deliciousness now! 

10 artichokes(1per person) 

3 cups seasoned bread crumbs

2 cups grated Parmesan Romano cheese 

10 cloves of garlic 

Olive oil for drizzling

1 lemon

First, juice one lemon into a small bowl.

Cut the top inch of the artichokes off and cut the stems off too.  Keep the stems! Peel them and add them to the pan later. 

Dip the tops and bottoms of the artichokes in the lemon juice to prevent oxidation...browning. 

Next, combine the bread crumbs, grated cheese and diced garlic into a bowel. Mix well.

It's time to stuff the artichokes.  Spread open each artichoke.  You are loosening it up so you can stuff it with the bread crumb mixture.  Once they are loosened up, grab a table spoon and spoon the mixture into EACH leaf of each artichoke.  This tedious work will make a tasty artichoke.

Place the artichokes into a pan with a lid.  I need two pans with 10 artichokes. Fill with an inch of water. Drizzle each artichoke with olive oil.  Cover, simmer...add water as it evaporates.

  Do not allow the water to completely evaporate or they will burn.  You just worked way to hard to burn these. After a half hour, try pulling off a leaf.  If it falls off when you pull, they are done.  

Serve with melted salted butter. Enjoy!