Paladini Potpie

Adventures within The Crust!

Stuffed Artichokes

4 Comments

We didn’t eat a lot of vegetables when I was a girl growing up in Ohio. My dad didn’t think it was a meal unless there was a big plate of bread on the table and my mom didn’t consider it a meal unless there were potatoes. Our vegetables ran along the lines of grey-green canned peas or spinach, with an occasional celebratory head of iceberg lettuce. Still, I grew into healthy adulthood – and a love affair with fresh vegetables.

I tasted my first artichoke when I was about 16. We had moved to California and I had a babysitting job for “some rich people” who introduced me to that most wondrous vegetable! I love them every way they can be prepared – so you can imagine my anticipation when I walk in our garden and see four strong beautiful artichoke plants!

My friend, Kathy, who gave me a couple of the plants, tells me that once they start producing I’ll have more artichokes than I know what to do with. I hope so.

I said I like them any way they can be cooked, and that’s true, but when John and I were first married we had dinner at his parents’ house and his mom introduced me to the very best artichoke recipe in the world. There is quite a bit of prep-work, so I don’t make them real often, but they are worth the trouble. Hands-down, Stuffed Artichokes are the Paladini Family Favourite!

Stuffed Artichokes
Combine 1 cup seasoned bread crumbs with 1/2 cup dry parmesan cheese. Add about 1/2 cup hot chicken bullion and a little olive oil. Set aside.

Wash four large artichokes, work at spreading out the leaves. With a sharp-edged spoon (like a grapefruit spoon), reach in and scoop out the center thistle fuzz. Wash them well again to remove any fuss that clings to the artichoke.

Depending on the effort you want to put into the project, you can cut the pointed tip off each leaf with a pair of kitchen shears. I used to do this all the time, but I’ve discovered it is not really necessary. They still look pretty, and taste just as good.

Definitely do cut stems from the artichokes so they will stand up in the pan. (I didn’t do this the first time I made them, and it was a mini disaster of bread-goo floating in water…and a crying new wife.)

With your fingers place a small amount of bread crumb filling between each section (leaf) of the artichokes.

Place a plate or low steaming rack in a heavy Dutch oven and stand the artichokes on it. Add about 2 inches of water – just till the water reaches the bottom of the artichokes. *You will want to make sure the water does not go dry and you will probably have to add boiling water during cooking.

Drizzle olive oil on each artichoke and steam them for about 45 minutes.

Test for doneness by gently tugging at one of the leaves. (Make sure the Dutch oven does not get dry!)

Serve the artichokes in individual bowls with olive oil, providing an empty bowl for leaves.

Artichokes can also be cooled and cut in wedges to serve as an appetizer or antipasto.

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Author: paladinipotpie

Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good! Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what? As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything! Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie. (Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!) John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah. And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb! I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!

4 thoughts on “Stuffed Artichokes

  1. Mmm my favorite. We bought a pressure cooker, just for making stuffed artichokes. We also drop a few peeled cloves of garlic (and the artichoke stems) into the bottom of the pressure cooker. Most are edible. Some stems are better than others. Everything is infused with the Garlic flavor.
    Thanks for reminding us of a great Family favorite!

  2. I’ve had many artichokes in my life, but they never compare to Mom’s stuffed artichokes! MMMMMMM. Thanks for the delicious memory.

  3. Now I know what is for dinner next week. We’re going to Monterey this weekend. I’ll be sure to pick up the artichokes on our way home. All the other ingredients I have!

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