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COMMENT:
There are as many recipes for stuffed artichokes as there are Italian
families in New Orleans. This is one of those easy and traditional
favorites. Feel free to remove the center leaves and stuff the cavity.
Alternately, you may wish to leave them in, steam the artichoke
and pull out the center leaves and eat with olive oil and vinegar.
INGREDIENTS:
- 6 large artichokes
- 6 lemon slices
- ½ pound sliced smoked bacon
- 10 cups Italian bread crumbs
- 1½ cups grated Parmigiano Reggiano cheese
- 1½ cups grated Pecorino Romano cheese
- 1 cup thinly sliced green onions
- ½ cup minced parsley
- ½ cup minced garlic
- 2 tbsps salt
- 1 tbsp cracked black pepper
- 1 tbsp cayenne pepper
- 2 tbsps chopped basil
- 3 cups extra virgin olive oil
METHOD:
Using scissors, snip off the prickly end of each artichoke leaf.
Using a paring knife, slice off the stem end of each artichoke so
that it stands up straight. Rub a lemon on the cut ends to prevent
browning. Fry the bacon until crisp and drain. Crumble bacon into
a large bowl and add in bread crumbs, cheeses, green onions, parsley,
garlic, seasonings and 1½ cups olive oil. Using your hands,
blend the ingredients thoroughly. Beginning at the top of the artichoke,
spread the leaves as much as possible and pack in a generous amount
of stuffing. Contunine around the artichoke until all leaves are
completely filled to the bottom. (Note: It is always best to stuff
the artichokes inside the bowl of stuffing so that the excess breading
falls back into the bowl.) Tap each artichoke gently to let any
loose stuffing fall off. Stand artichokes in a roasting pan or canning
pot just large enough to hold them in a single layer. Add water
to a depth of 1 inch. Pour ¼ cup of olive oil in a slow stream
over each artichoke, allowing it to seep in. Top each artichoke
with a slice of lemon. Bring the water to a rolling boil, reduce
to simmer, cover and steam the artichokes at least 1 hour until
the leaves pull off easily. Check the water level often and add
more if necessary. Serve hot or warm. The stuffed artichokes can
be prepared in advance and reheated before serving. If you like,
sprinkle grated Parmigiano Reggiano cheese over the top and place
briefly under a broiler until cheese melts and begins to brown.
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