Stuffed Artichokes with Italian Breadcrumbs
When you buy artichokes, look for ones that are more open in the middle (think of a flower in bloom). If you can’t find any open ones, it's cool-you just have to cook the artichokes longer to soften them. Preparing artichokes fresh is time-consuming on the first go at it. After you know what to expect, the process will become much speedier the next time. Let artichokes be daunting to you no more!
Step 1:
Cut off stem to create a flat bottom for the artichoke to stand on.
Step 2:
With sharp scissors, cut each leaf's prickly top off, keep cutting to the middle. See how my artichoke's middle is tightly closed?
Step 3:
Gently flower the leaves out. You may lose a few, but keep them to cook, too.
Some people like to add lemon juice to the leaves to keep them from browning, I don't think it's necessary...why waste good lemon juice?!
Step 4:
Place in a large pot and cover artichokes (and extra long lost leaves) with water. They float, so using a heat safe object (I used the lid of a smaller pan turned upside down) as a weight, place on top of artichokes. Boil artichokes until you can pull a leave off easily (I had to boil my closed leaf artichokes for an hour). This can take anywhere from 45 minutes to an hour. Drain and run cold water over the artichokes until cool enough to handle.
Place in a large pot and cover artichokes (and extra long lost leaves) with water. They float, so using a heat safe object (I used the lid of a smaller pan turned upside down) as a weight, place on top of artichokes. Boil artichokes until you can pull a leave off easily (I had to boil my closed leaf artichokes for an hour). This can take anywhere from 45 minutes to an hour. Drain and run cold water over the artichokes until cool enough to handle.
Step 5:
Here’s what the middle looks like. There is a coating of a “furry”-like substance over the heart. Remove it gently with your fingers or a spoon. You don’t want to break the heart (this would make you a heart breaker…wa, wa, wahhhh). If you do, no worries, just save it…this is the best part and the whole heart is edible.
Step 6:
Here’s what the heart looks like with “furries” removed. Not very pretty, but I’m convinced…this HAS to be God’s favorite food.
Step 7:
Layer the leaves in an oiled pan (place the hearts off to the side in the same pan or hide them under the leaves, like I do, so no one will even know you ate all three. "What, what hearts?"), add Italian bread crumbs (make sure to stir it around with your hands so all the leaves get a chance to have some-sharing is good, sharing lots is even better. Use 2-3 cups of the Homemade Italian Breadcrumbs recipe). Drizzle oil over top (I use Smart Balance, really, any oil will do). Place uncovered pan in 375 preheated oven and cook for 20 minutes (more or less if your breadcrumbs start to burn). After you remove pan from oven, cover it with foil to soften and steam the breadcrumbs for about 15 minutes. Skip the foil lid if you like your bread crumbs crusty on top.
Layer the leaves in an oiled pan (place the hearts off to the side in the same pan or hide them under the leaves, like I do, so no one will even know you ate all three. "What, what hearts?"), add Italian bread crumbs (make sure to stir it around with your hands so all the leaves get a chance to have some-sharing is good, sharing lots is even better. Use 2-3 cups of the Homemade Italian Breadcrumbs recipe). Drizzle oil over top (I use Smart Balance, really, any oil will do). Place uncovered pan in 375 preheated oven and cook for 20 minutes (more or less if your breadcrumbs start to burn). After you remove pan from oven, cover it with foil to soften and steam the breadcrumbs for about 15 minutes. Skip the foil lid if you like your bread crumbs crusty on top.
As I said, the hearts are completely edible. To eat the leaves,take the leaves and scrape your teeth with flesh/breadcrumb side up and scrape off with your teeth. This is NOT very pretty, but so very worth it. Discard the leaves after ravaging their flesh. I like to chew on the leaves (I know…gross). You will notice the leaves closer to the center are very soft. I eat the whole soft leave. You could probably eat all the leaves, but it is stringy and tough. Use your own judgement, if it doesn’t feel like it is breaking down when you chew, don’t swallow it, haha. It won’t hurt you if you do, but your tummy may not like breaking it down later.
