Stuffed Artichokes Ala Abbruscato
"My friend, Pattie gave me this wonderful recipe. She got it from her Sicilian mother-in-law."
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 medium globe artichokes
- 2 -3 cups plain breadcrumbs
- 1⁄4 cup grated parmesan cheese (only good quality)
- 2 tablespoons fresh parsley, chopped
- 1 -2 clove garlic, crushed
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 cup extra virgin olive oil
directions
- Rinse artichokes well, pushing leaves out to open slightly for stuffing.
- Trim off stems so artichokes sit on a flat surface.
- Trim off the tips of each leaf with kitchen shears.
- In a large pan, heat oil and saute garlic, then combine bread crumbs, cheese, parsley, and pepper into garlic/oil.
- Mix until the crumb mixture is moistened enough to stick together loosely.
- You may choose to add a bit of additional oil, though steaming the artichokes will moisten the crumb mixture.
- Push out each area of leaves and stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
- Stuff the entire leaf area of the artichokes.
- Pattie steams this in an electric skillet, but you may place the artichokes in a large baking pan filled with about 1/2" inch of water.
- Cover tightly with aluminum foil.
- Cook on 375 degrees for approximately 60 (couldl be 15-20 minutes more depending on size of artichokes) or until leave comes out easily.
- Cool a bit before serving.
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Reviews
-
TY for this recipe. My Mother passed away 3 years ago and she used to make this all the time and it is DELICIOUS!!!! .. Now I can make it too. TY agfain and everyone should try this one
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
