Coming from an Italian/American family we always had stuffed artichokes prepared by both my mother and grandmother.
I’ve been making them for my family not only in spring, but whenever I see them in the market. I also try to make them in the late fall which is when I remember my mom would always make them.
My recipe is a basic breadcrumb mixture that can vary depending on what I have in the fridge.
This recipe will fill approximately 4 average size (3") artichokes.
- 2 Cups bread crumbs -- seasoned or unseasoned
- 2 cloves finely chopped garlic
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 1/2 cup Olive Oil
- 1 fresh lemon
- 1/2 cup white wine (or use water)
OPTIONAL: Choose Any or all of the following as desired
- 4-5 thin slices of Genoa salami diced
- 3-4 chopped sun dried tomatoes in oil
- 3 TBLS. grated Parmigiana-Reggiano cheese
Use approximately 1/2 cup breadcrumb mixture for an average size artichoke.
- Mix together the breadcrumbs, minced garlic, parsley.
- Add in any of the optional ingredients and stir into the crumb mixture.
- Then drizzle the olive oil slowly into the breadcrumbs and stir until the crumbs are moistened with the oil, sometimes it needs more sometimes less.
- Next add in juice of ½ lemon and stir until all is blended. The mixture should not be dry - it should be moist enough so that it will clump together rather than be crumbly. Add in salt and pepper to taste.
- If you use one or more of the optional ingredients you should not add too much salt as these ingredients are already quite salty.