Last year I planted an artichoke plant and it did nothing
more than look pretty in my yard. This year, I have two nice size artichokes
almost ready to be picked. I have always eaten my artichokes steamed then dip
the petals in mayonnaise mixed with curry.
I found this recipe in the Texas Celebrity Cookbook for
Italian Stuffed Artichokes. When you make these make sure you have a flat
bottom, but cutting the stem as close to the petals as possible. Also making
sure the pan you use will snuggly hold the artichokes, will prevent them from
tipping over.
The recipe calls for salt pork to be placed on each
artichoke. I didn’t have any salt pork. I sliced bacon into one inch pieces and
arranged them on top.
Ingredients:
4 cups bread crumbs
4 cups Romano cheese, grated
5 large garlic cloves, minced
4 artichokes
Salt and pepper to taste
4 small pieces of salt pork
1 cup of olive oil
Directions:
Mix first three ingredients in a small bowl.
Cut tops of artichokes and spread the leaves apart.
Fill each artichoke with as much stuffing as they will hold
(you may have to spread the leaves out more to get the stuffing down in the
leaves)
Place stuffed artichokes in a Dutch oven filled with enough
water in the bottom to touch the bottom leaves.
Salt and pepper the top of the artichokes, place one slice
salt pork and pour ¼ cup of olive oil over each.
Bring water to a boil and cover. Cook on medium heat until a
leaf can be easily pulled off.
Add more water to pan if needed; do not let it go dry.
Can be served hot or cold.
