Artichoke cutStart with trimming the top off – those pinchy tips. Immerse  and rinse in lemon water in a bowl. The lemon helps prevent browning.

Artichoke stems Finely chop the stems as they are to be used in the stuffing, remember they are part of the heart and are YUMMY! Stems

Artichoke stuffing ingredients Stuff with Italian Seasoned breadcrumbs (Progresso are my favorite but you can also make your own or buy an organic brand),  grated cheese, chopped Italian parsley, 3-6 chopped garlic cloves because I am a garlic addict! And bless my husband who STILL will kiss me. 😉

Artichoke stuffing   Bang the artichokes on the inside of your sink as this helps to open up the artichoke giving room to stuff it so all the flavor goes deep with the leaves as it cooks.Then drizzle the tops with olive oil.

Artichoke on the stove Fill a low pot with vegetable or chicken broth about a 1/2 inch high on the artichoke.  Bring to a boil, then cover and simmer on Medium flame . Baste the artichokes occasionally as they steam for one hour with a lid.

Artichoke cooking When the leaves loosen easily and pop off, they are done. A taste test is acceptable. You are officially a Sicilian!

  • 2 large artichokes
  • 1 cup Progresso Italian Style Bread Crumbs (Italians swears by this brand for this recipe)
  • ¼ cup grated parmesan cheese
  • a little fresh parsley, finely chopped
  • 1 tablespoon crushed garlic
  • 3-4 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • a couple teaspoons fresh lemon juice