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How to Make Stuffed Artichokes
This is my method of making stuffed artichokes which I learned from my mother. If you're not familiar with artichokes, my guide may be a good way to get introduced to them. I've broken it down into 10 steps from preparation to serving & eating! Just one stuffed choke is so filling that it can be used as an entire "meal" if you so desire!
1. Select your artichokes, one per person. Wash under running water.
2. Cut the stems off the artichokes, close to the base ("heart") with a knife.
3. Use scissors to snip the jagged tip off every leaf and use a knife to cut the top part of the artichoke off.
4. Place the artichokes into a stockpot that has been filled with about 2" of water. Steam the artichokes for 10 minutes. Steaming opens up the leaves, making it easier to stuff. Remove and cool.
5. Place the cooled artichoke onto a plate. Mash up hard boiled eggs with a fork (one or two eggs per artichoke) and flavor the eggs with garlic powder.
6. Spoon the boiled eggs into the leaves of the artichoke. You may have to spread the leaves open a little with your fingers to get the egg down into the bottom of each leaf. Push it down toward the bottom of the leaf. Begin at the base of the artichoke, working your way up toward the top and center.
7. Measure about 1/2 c. flavored breadcrumbs and 1/4. grated romano cheese. Mix together and spoon it into each leaf, over the egg.
8. Cube some mozzarella cheese into tiny 1/4" cubes or rectangular slices. You may also use shredded cheese. (I used a blend of shredded mozzarella & cheddar cheese below.) Push each cube of cheese down into each leaf or spread the shredded cheese evenly over the artichoke and push down into each leaf.
9. Place artichokes back into stockpot. Sprinkle them with garlic powder. (Don't worry if some gets into the water; it will flavor it.) Drizzle one tablespoon of olive oil over the top of each artichoke along with a tablespoon or two of flavored water. (Use the water it was steamed in for flavoring it.) Add more water to the pot if necessary to make about 2" of water. Put lid on and cook over medium or low heat. You want the water to simmer inside, creating "steam" to steam the artichokes about 45 minutes to an hour. Check often to make sure the water hasn't boiled out because if breadcrumbs spill and get under the artichokes, they can burn if the water has boiled out. Add a little more water as needed during cooking.
10. To tell if the artichoke is done, pull out one of the leaves, being careful not to burn yourself with the hot steam escaping from the pot. The leaf should remove easily from the artichoke. If it doesn't remove easily, continue steaming it another 15 minutes and check again. The cheese should be melted, the leaf should remove easily, and the breading should be moist all the way through down to the bottom of the leaf. Place the cooked artichoke onto a plate to serve.
To eat the artichoke, pull out a leaf and using your thumbs and forefingers from both hands, place the leaf into your mouth, bite down and slowly pull the leaf out again from between your front teeth. You don't want to eat the entire leaf. You will have noticed, after the leaf comes out, you will not only have scraped off the stuffing with your teeth, but also the tender, edible part of the leaf- the side closest to the heart of the artichoke. When you remove the leaf from between your teeth, it will be bare. Place it onto the plate to discard later. Continue doing this, working your way around the artichoke. When you are fnished with the leaves, you can turn the artichoke upside down and eat the heart! It is moist and tasty- the best part of the artichoke! But when eating the heart, watch out for the white spiked fibers that are on top- they are not tasty, and will make a mess as you try to spit them out.
Hint: avoid taking a huge bite of the heart without looking or you might end up with a mouthful of those fibers! It is best to dissect it first, separating the moist and tender heart from the dry and fibrous strands before eating (if you can wait that long) Good luck!
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