Stuffed Artichokes

Every Sunday that they were in season, artichokes were on our table. We savored each and every tender leaf. My mother stuffed them with breadcrumbs and herbs before poaching them to perfection.

Makes 2 servings

Ingredient List:

• 2 globe artichokes
• Whole wheat bread crumbs
• Sea salt
• Cracked black pepper
• Dried oregano
• Extra virgin olive oil

Step By Step Instructions:

Clean the artichokes. Using a sharp knife, slice the bottom stem off the artichoke so it can stand flat on its bottom. Using small kitchen scissors, cut the thorny tip off each leaf of the artichoke. Slice the top quarter off the artichoke and gently pull it open. Repeat with the other artichoke. Peel the stems and save.

Make the stuffing by mixing about 1/3 cup breadcrumbs with a pinch of salt and pepper and a generous pinch of oregano. Mix well. Using a small spoon (I use an espresso spoon), push some bread crumb mixture into the base of each leaf, filling the artichoke with breadcrumb stuffing. Any leftover stuffing, can be pushed into the center of the artichoke.

Stand the artichokes and the peeled stems in a pot that is deeper than they are tall. Add about ½-iinch water to the pot. Drizzle each artichoke with olive oil and sprinkle lightly with salt. Cover and bring to a boil. Reduce heat to low and cook until artichoke are tender, 45 minutes to an hour, depending on their size. You can tell the artichokes are done when a leaf from the base pulls away easily.

Drain well and serve hot.