Grandmas Best Stuffed Artichokes Recipes

GRANDMA'S BEST STUFFED ARTICHOKES

Steps:

• Preheat the oven to 375 degrees.
• Add the sausage, 1/2 cup of parmesan cheese, parsley, bread crumbs, salt, pepper and garlic to the bowl of a food processor. Add the stuffing to a bowl and stir in the pine nuts.
• Prepare the artichokes by trimming the stems from the artichoke, cutting it flat so that the artichoke can sit straight in the pot.
• Next cut the top third off of the top of the artichoke, cutting straight across.
• Open the artichoke up using your fingers and pull out the center as much as you can so there is room for the stuffing. You can use a spoon to scrape most of the chokes out.
• Divide the stuffing into 6 equal parts and start stuffing the artichokes. Add a portion the center of each artichoke and then add the rest to the outside parts of the leaves.
• Place the artichokes into a dutch oven large enough to hold all the artichokes in a single layer, use two pots if you don't have one big enough.
• Now add 1 part white wine to 3 parts water, filling the pot so the liquid comes up only halfway up the artichokes. If you are using a smaller pot you might only need 1/2 cup of wine to 1 1/2 parts water.
• Season the artichokes with more salt and pepper on top and then sprinkle on the remaining 2 tablespoons of parmesan cheese.
• Drizzle the artichokes with olive oil and add the bay leaves to the cooking liquid.
• Cover and cook in the oven for 1 1/2 hours, checking the artichokes after an hour. The artichokes are done when a single leaf pulls out easily and the sausage is cooked through.
• When the artichokes are done, add each artichoke to a bowl and spoon some of the cooking liquid over each artichoke.
• Garnish each artichoke with a few more of the toasted pignoli nuts and fresh chopped parsley.

THE BEST STUFFED ARTICHOKES

Steps:

• Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
• Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
• Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
• Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
• Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.