Stuffed artichokes has been a family favorite for my entire life 🥳
This recipe has been passed down from my grandmother, my mom and now ME!
Note: Artichoke season is March through May. You may come access a difficult artichoke(lol) from time to time- they can be tough and the flesh of the leaves won’t easily come off! Just allow them to cook longer! This is where the testing part comes in!!! Make sure your water levels are still enough to steam (too low water level will burn the bottom).
Get a pot big enough to fit the number of artichokes that you have. (This recipe is based on making 5 artichokes. So adjust your accordingly. If you have extra breadcrumbs you can put them in the refrigerator and use them for another dish -like meatballs😃.)
Container of @4seasonsGluten-free breadcrumbs -As I mentioned in the reel high put them in a blender to make the mixture finer.
Olive oil- generously sprinkle into the bread crumb mixture so that it is almost shiny disappearance. (Approx-1/4 cup)
salt and pepper
1 teas onion powder
1 teas garlic powder
1 TBS dried parsley
1/3 cup parmesan cheese ( optional if you can’t have dairy😉).
To prepare artichoke:n
Take a nice sharp knife & cut the top of the artichoke-flat. With kitchen scissors take the sharp point on the leaves off. *see in the reel what the artichoke should look like.
I like to chopped the stems of the artichoke off take tough skin off to reach the lighter colored flesh inside the stem- chop into small pcs- put in the bread crumb mixture.
Now take your bread crumb mixture and stuff the leaves.
Once you place the Stuffed artichokes in the pot take some water until they are about a quarter of the way up the artichoke. Take some more olive oil and drizzle on top of the artichokes in a tiny bit in the water. Also salt the tops of the artichoke in a little bit in the water as well. Allowed to come to a boil reduced to simmer and watch for an hour. If the water gets too low add a little bit more and cover again ‼️
As I said in the reel-Test them about an hour and see if you need to add additional time to steaming. The leaves it should come off smoothly, without effort, and the flash should be scraped off of the leaf easily
They’re so delicious‼️😁😍
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!