Stuffed Artichokes
4 artichokes
4 hard boiled eggs
2 cups Italian breadcrumbs (we usually use Progresso brand)
1/4 cup finely minced fresh parsley
2/3 cup finely grated parmesan or Romano cheese
5 cloves minced garlic
1 ½ Tbs fresh lemon juice
1 tsp salt
½ tsp ground black pepper
¾ cup olive oil (use maybe about ¼ cup in stuffing mixture, set the rest aside)
4 slices fresh lemon
In food processor, mix together eggs, breadcrumbs, minced parsley, cheese, minced garlic, salt, pepper, lemon juice and about ¼ cup olive oil. Pulse until mixed to “granular” form, like wet sand. (You don’t taste the eggs, it’s just to help bind the mixture)
Lay each artichoke on its side and cut off the pointy tops with a sharp knife, usually about ½ inch to 1 inch or so, sometimes more. Cut off the artichoke stems. After cutting off the stems, your artichokes should be able to sit on their flat bottoms. Tear off the tough outer leaves at the base of each choke. With a pair of scissors, cut off the pointy tops of the remaining outer leaves.
Beginning at the top of the artichoke spread the leaves as much as possible and pack in a generous amount of stuffing. Continue around the artichoke until all leaves are completely filled down to the bottom. ( Note: It is always best to stuff the artichokes inside the bowl of stuffing so that the excess breading falls back into the bowl.) Tap each artichoke gently to let any loose stuffing fall off. Drizzle each artichoke with remaining olive oil so that it seeps down into the stuffing and top with lemon slice.
Stand artichokes in a roasting pan or high sided sauté pan just large enough to hold them in a single layer. (If you don’t have this size, you can also take aluminum foil and squish it into a tube, then make small circles around the artichoke base to help them stand on their own)
Carefully pour lightly salted water to a depth of 1 inch around the artichokes, being careful not to get water on them or into the stuffing. Set pan over high heat and when the water comes to a boil cover the pan and turn the heat to very low. Cook for 45 to 50 minutes, or until the outer leaves pull off easily and are tender on the inside.
When cooked, remove the artichokes from the pan with tongs, lifting them straight up so as not to disturb the stuffing. Hold over the pan for a few seconds to let water drain off, then set on a large platter. Let cool for about 15 minutes then serve.
Make sure not to eat the choke, which is the hairy stuff in the middle. Take the choke off and you’ll see the actual artichoke heart. This is delicious with a little lemon juice and olive oil drizzled on it.
