Have you gone through slumps where you just can’t figure out what you want to eat, never mind cook? With the hot and incredibly humid air we’ve had here for the past couple of weeks, I haven’t felt like doing either. Niki was at the house the other day making a grocery list because she doesn’t have a Wegman’s near her & always takes the opportunity to get over there when she’s out this way. I guess it’s like eating at someone else’s house or going to a restaurant when someone puts a great meal in front of you and kick starts your appetite because as she made her list, all of a sudden everything sounded good. I felt like I was cheating on a test but as she made her list I just copied it down. When she got to artichokes I realized that I haven’t made stuffed artichokes in a very long time.
A lot of recipes tell you to clip the prickly points from each leaf and to open the artichoke up to pull out the choke. Me? Nah…if you want my stuffed artichokes you have to live dangerously. I just par boil them until the bottom petal just starts to pull away, then let them drain. For the stuffing I just pull each petal gently away and sprinkle in some bread crumbs, then plenty of grated parmesan cheese and finish off with a small drizzle of olive oil. Put in an oiled baking dish and pop in the oven until the cheese has melted.
If I’m serving this to someone who might not have ever tried stuffed artichokes before I now give a little lesson after realizing a guest was trying to masticate the entire leaf (yes, prickles and all). If you’ve never tried these, just pull each leaf off & run your teeth down the leaf, grabbing all the breadcrumbs and melted cheese and bite off just the soft tip at the end. When you get to the artichoke heart, just cut away the soft heart and leave the choke…so you don’t choke.