Okey Dokey Artichokie

I write all the time how my Dad is the ultimate chef. He always forgets to send me pictures every time he makes one of his creations (basically where he takes whatever he can find in the kitchen and turns it into some sort of ah-mazing dish). 

My Dad made his stuffed artichokes, a random side dish he made one night and my family loved it. Here is his step by step recipe that he sent to me. I am so excited to share this with you!

Start with large Artichokes, cut the bottom stem so Artichoke rests flat & remove small bottom leaves. With a serrated sharp knife, cut approximately 2″ from the top leaving a flat surface exposing the needle like leaves. Next, use kitchen scissors to trim the pointed edge of all leaves – about 1/2″. 


After preparation, place Artichokes in a large covered pot, add 2-3″ of salted water, squeeze in 1/2 a fresh lemon. Simmer for 30-45 minutes or until choke is firm but tender. Do not overcook or leaves will fall off and ruin the best part!

Remove from pot, drain and cool. Gently remove the center area including all small leaves and fuzzies. I start with tongs in the center and finish with a table spoon to scrape the heart clean- sounds gross but you’ll get the hang of it quickly. Place in a baking dish and begin preparing the filling.

Filling: Medium bowl, add 1/2 cup EVOO, 1/4 cup each seasoned bread crumbs & parmesan cheese, add a tbsp chopped garlic, salt & pepper to make a pourable mixture. Be creative and use ingredients to your taste.

Drizzle Artichokes with EVOO, drizzle filling on top evenly so all leaves share the love. Top off with a dusting of bread crumbs and Parmesan cheese, another light EVOO drizzle never hurts. Bake at 375 until golden brown (30-40 min).  ENJOY 

How good do those artichokes look?! They taste even better than they look!
Thanks Dad for sending me this recipe and taking step by step pictures!!
Just so everyone knows, my Dad is the coolest 50-something year old on the planet!
Have a great Thursday!

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