Mom & Nonna’s Stuffed Artichokes

Von Tasty · 60 Min.

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Zubereitung

1. Wash the artichokes in cold water and let them soak for 15 minutes.
2. Cut off the stem so each artichoke sits flat. Slice about 1/4 inch off the top, pull off a few tough outer leaves, and snip the sharp leaf tips with scissors.
3. Gently tap the artichokes and spread the leaves and centre open. Keep them in cold water while you make the stuffing.
4. In a bowl, mix the breadcrumbs (1 cup), egg, both cheeses, garlic, parsley, 2 tsp salt and 2 tsp pepper.
5. Drain the artichokes and pat them dry. Press the stuffing into the centres and between the leaves, then gently press around each artichoke so it holds together.
6. Stand the artichokes upright in a deep, large stockpot (about 5.5 qt). Drizzle with the 2 tbsp olive oil, sprinkle the remaining 1/4 cup breadcrumbs on top, and pour in about 5 cups of water until it reaches halfway up the sides. Do not cover the tops.
7. Bring to a boil over medium-high heat. Once boiling, lower the heat, cover and cook for about 45 minutes, until the leaves are tender and the stuffing is cooked through.
8. Taste and add salt if needed before serving.

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