Nanna
 
Cook time
Total time
 
Ingredients
  • 4 artichokes
  • 4-6 slices of white bread
  • Italian flat leaf parsley or dried parsley
  • garlic powder
  • salt
  • pepper
  • olive oil
  • lemon wedges
  • butter
Instructions
  1. Whack open the artichoke on a hard surface, like the kitchen counter, and pull open the leaves. Remove some of the center leaves if possible.
  2. In a small bowl, tear the bread into small pieces, leave out the crusts if you wish. Toss with garlic, parsley, salt and pepper to taste.
  3. Pull the artichoke open and stuff with as much of the bread stuffing as you can. Drizzle with olive oil to moisten the stuffing.
  4. Set the artichokes upright into a pot just big enough to hold the artichokes so that they won't tip over.
  5. Fill with water about half way up the artichokes. Cover and bring to a boil and then reduce to simmer. Check frequently to make sure the water hasn't boiled dry.
  6. Artichokes are ready when the leaves pull off easily, about 45-55 minutes.
  7. Melt a few tablespoons of butter and squeeze in lemon to taste to make a dipping sauce.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/06/15/artichokes-cynara-cardunculus-var-scolymus/