How to cook and eat an artichoke from the pages of simplyrecipes.com
The only difference we do is that we stuff it.
It has been suggested that you steam the artichokes for HALF the time, let them cool, then stuff them and complete the steaming until the leaves are loose.
IMPORTANT NOTE: Before you start steaming them, hold them by the stalk, and point the head down and give it a couple of hard knocks on the preparation surface. It will loosen the leaves for stuffing later. My kids loved doing this :)
Our stuffing (enough for 2 artichokes):
- Bread crumbs from 4 pieces of dried bread (dry white bread in toaster on lowest setting, cool, cut off crusts and put in food blender until fine crumbs)
- One packet of parma ham (about 5 thin slices) - cut into small pieces (you can even then add it to the blender with the crumbs. It mixes it nicely.
- 1 tsp chopped garlic (or more to taste)
- 1/2 - 3/4 cup grated parmesan or we prefer something like provolone or pecorino.
- A little freshly ground black pepper
- Pinch of salt
Stuff this into the inside of each of the larger artichoke leaves:
Place the artichokes upright into a heavy-base pot (preferably one that can also go into the oven) and finish steaming them.
TIP: put a bay leaf into the water. It gives the artichokes a beautiful aroma.
NOTE: These CAN be made in advance and heated in the microwave. Works like a charm.