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- Yield: 12 Servings
When the Sicilians came to New Orleans, they brought their love of artichokes with them. While the team at the New Orleans School of Cooking admits stuffing artichokes is a "pain in the neck," they say the results are well worth the effort.
- 4 whole artichokes (If you’re going to do this you might as well make enough for the next day)
- 1 gal water for boiling artichokes
- 3-4 medium onions, finely chopped
- 21 toes (cloves) (YES!) garlic, finely chopped
- 2 cups Italian style breads crumbs
- 2 ¼ cups Parmesan cheese, finely grated
- 1 tbl. Kosher salt
- 1 tsp. black pepper
- 1 cup olive oil for drizzling
- Prepare the artichokes by cutting off the tips on all leaves. Open up and remove the thistle (fuzzy part in center).
- Cut off a portion of the stem to create a flat bottom.
- Cover with water and boil for 15 minutes, Drain.
- Combine all ingredients (except olive oil) in a large bowl. Mix well.
- Begin stuffing the leaves from the bottom up. Don’t be stingy!
- Fill the cavity with the extra filling. After stuffing, hold the artichokes in both hands and compress gently.
- Drizzle olive oil over the artichokes.
- In a pot large enough to steam side by side, add ½ inch of water. Cover, bring to a boil, reduce heat to a simmer. Periodically check the water level. Steam until the leaves pull out easily (about 45 minutes).
- Serve warm, cold or room temperature.