Grandpa Louie’s Sicilian Stuffed Artichokes Carciofo


artichokesbest.jpgFew things ignite the deep flames of the fondest memories of my childhood than spending moments with Grandpa Louie and Grandma Lena at my parent’s cottage by the lake. If my siblings and I were fortunate enough, we would experience one of these three, rare occurrences; a sample of a freshly plucked purple fig from our grandfather’s much-loved Italian fig tree, to become Co-Captain on Grandpa’s John Deere tracker circling his massive vegetable gardens or experiencing a few leaves of his spicy, but luscious stuffed Carciofo. Here is Grandpa Louie’s addition to the archives of my recipes and the loving, valued early days of my mind.

Ingredients:

2-3 large trimmed artichokes; ½ inch trimmed from tops to flatten and remove thorns. Remove stem. With a sharp knife, cut an X into stem area.

4 minced cloves garlic

2 tablespoons extra virgin olive oil, plus more for drizzling

½ teaspoon dried red pepper flakes

1 teaspoon fresh grated lemon peel

1 teaspoon salt

A few grinds of fresh cracked pepper

1 cup Italian-seasoned breadcrumbs

1 cup parmesan cheese

A few strips lemon peel

101_0602.jpgDirections:

In a medium bowl combine minced garlic, dried pepper flakes, lemon peel, 2 tablespoons extra-virgin olive oil, 1 cup Italian-seasoned breadcrumbs and  Parmesan cheese; season with salt and pepper and mix well with your fingers to remove any lumps.

While holding trimmed artichoke over bowl of above ingredients, spread and sprinkle as many leaves as possible between the layers; filling about each stuffed leaf to half. Repeat until all artichokes are stuffed and mixture is used.  Drizzle 3 tablespoons extra-virgin olive oil on top.

Fill a large pot about 1/3 full with salted water and bring to a boil. Place metal vegetable steamer in pot, add trimmed, stuffed artichokes and add a few strips of lemon peel to the water; cover, lower the heat and simmer until the artichoke bottoms are fork-tender, about 55-60 minutes. Transfer to plates, cool slightly and serve with lemon wedges. Servings: 3-6101_0606.jpg

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16 Comments Add yours

  1. Looks so interesting Lana, bet it tastes great too !

    Liked by 1 person

    1. Thanks, Lynne! They’re the only way I know of having artichokes! 🙂 Dipped in butter & lemon is nice, but a little too wimpy for this gal 😉 lol!

      Liked by 1 person

  2. One of my favorites.

    Liked by 1 person

    1. Thanks so much, Jovina! Mine too 🙂

      Like

  3. I love artichoke in any form, and this looks so good! 🙂

    Liked by 1 person

    1. Thank you, Ronit! Me too & preparing them this way is so easy!

      Liked by 1 person

  4. One of my absolute favorites! They are so beautifully presented Lana 🙂

    Liked by 1 person

    1. Oh mine too, Marisa! In my opinion this is the only way to prepare them 🙂 Thanks so much! ♥

      Liked by 1 person

  5. Oh my gosh Lana, this looks incredible! I’ll have to try this sometime, we really like artichokes in this household. 🙂

    Liked by 1 person

    1. Thanks so much,Kathryn! If you love artichokes you must try them this way! Every bite is a delight!

      Liked by 1 person

  6. cynthiamvoss says:

    Yum!! I haven’t made artichokes in a long time, but I should! This recipe looks delicious, very similar to the one I use 🙂

    Liked by 1 person

    1. Thanks, Cynthia! In my book the only way to have artichokes 🙂 I’m so tickled your recipe is similar! See? They’re that good 🙂

      Liked by 1 person

      1. cynthiamvoss says:

        They really are great. I should make them again soon! I wonder when they are typically in season. I’m sure I could find some in the stores, but I like to eat things at their peak if possible.

        Like

  7. What lovely memories Lana!

    Liked by 1 person

    1. Thank you, Sweet friend…I can’t cook without them 🙂

      Liked by 1 person

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