Coming from a large Italian family, we’ve been eating artichokes all our lives. We’d look forward to springtime, not just in anticipation of the warm weather, but for the artichokes, which were always present at Easter dinner on Gramma’s table.

You’ll see different shapes and sizes, from the tender baby artichokes to the so-called male and female artichokes. The male is tall and pointy, the female is larger and rounder.  (No Comment) 

Make sure to select those that are deep green in color and feel heavy for their size. Test for freshness by pressing the leaves against each other.  They should make a squeaking sound. 

It has to make you wonder, though, just who was that first person who thought, Artichoke…how great would it be if I steamed this prickly thing and ate the bottoms of the leaves.  Then, I know, let’s add to the taste by stuffing it with tangy breadcrumbs?

Anyway, no need to be afraid.  They’re easier to prepare than you’d think and totally worth the effort.   Our video walks you through it, step by step.  You’re sure to love them as much as we do!!

RECIPE:   Stuffed Artichokes

Ingredients:
4 medium to large Artichokes
1 Lemon
½ cup Extra Virgin Olive Oil, plus some for drizzling
2 tbsp. Anchovy Paste
4-5 large Garlic Cloves, grated
½ tsp. Crushed Red Pepper Flakes
2 cups freshly grated Italian Bread crumbs
1 bunch flat-leaf Italian Parsley, chopped
1-2 tsp. freshly ground Black Pepper
1 cup grated Parmigiano-Reggiano cheese, (can substitute regular Parmesan)

Directions:
Trim the artichokes by cutting off the stems and tops with a sharp knife. You want them to “sit up.” Snip the tips of the side leaves with scissors. Rub all the cut surfaces with cut lemon halves and place in cold water with lemon halves.

Heat the ½ cup of oil in a skillet over medium-low heat. Add the anchovy paste, garlic and red pepper flakes and cook for three to four minutes until all is combined. (You can substitute 2 oz. of thin flat anchovies, drained, if you can’t find the paste.) Add the breadcrumbs and toast until golden. Season with parsley and black pepper, to taste. Remove from the heat, add the cheese, and toss to combine.

Take your artichokes out of the water, and turn upsidedown to drain on paper towels. Press the bread mix into the center and each leaf of the artichoke. Place artichokes into a large saucepan, with 2- 2 ½ inches of water. Drizzle a little oil over the top of each artichoke. Cover and place the pan on the stovetop over medium-medium high heat. When water comes to a boil, turn down the heat, make sure cover is on tight and simmer for 45-60 minutes. Artichokes are done when you can easily pull out the leaves.

Check the pan every so often to make sure water does not evaporate, as the bottoms will burn. Remove artichokes with a slotted spoon. Let sit a few minutes to cool and ENJOY!!

You can also completely cool them and store in the refrigerator in a sealed container for later use.

Calories: Artichokes 240, Lemon 22, Oil 720, Anchovy Paste 45, garlic 20, Spices 0, Bread crumbs 600, Parsley 20, Parmigiano-Reggiano cheese 264

TOTAL Calories 1942 Just 486 calories each.