Stuffed Artichokes
Stuffed with goat or Romano cheese, these artichokes work as appetizers or a light meal with salad. The artichokes are steamed for a healthy preparation.
Ingredients
- 4 medium size artichokes
- 4 cups fine, dry bread crumbs
- 2 cups grated hard goat cheese or Romano cheese
- 4 garlic cloves, mashed
- 1 teaspoon garlic salt
- 1 egg
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon black pepper
Instructions
- Wash and trim artichokes spreading the leaves out so that you open up the flower almost to the choke. Soak in hot water to help do this.
- In a large bowl mix together the remaining ingredients. The mixture should be moist enough to hold together when you squeeze a handful. Add a little more olive oil if it is not moist enough. Separate into four equal portions.
- Using one portion of the mixture, start stuffing from the outside leaves until you have filled the entire artichoke all around and it has doubled in size.
- Place the stuffed artichokes in a heavy pot (such as the bottom of a Dutch oven), add about 1 1/2" of water, drizzle a little olive oil over all, cover tightly and steam until tender. Here in Colorado it takes about 1 1/2 hours for young artichokes, although I usually steam for 2 hours because we like them very done.
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