Grandma Dis Artichokes Recipes

ROBERT GALANO'S ARTICHOKES ITALIAN-GRANDMOTHER STYLE

Steps:

• Cut stems off bottom of artichokes; peel and save. Pound bottom of each artichoke on table (not so hard that they squash) two or three times to open leaves. Cut off points of artichokes and snip side points with scissors.
• Cut garlic into a total of 20 pieces. Punch (with finger or end of wooden spoon) one piece of garlic down into center of each artichoke (You may have to separate the leaves a bit with your fingers) and three more pieces between outside leaves.
• Repeat with the parsley.
• Cut stems in two and stuff one down each center like garlic and parsley. If stems are too long, cut off part.
• Place artichokes in a pot so they gently touch the sides and each other. Be careful not to pour water into artiichokes; pour enough into pot to reach half way up the sides of the artichokes. Add three or four tablespoons olive oil, basil and oregano to water.
• Add an additional tablespoon of olive oil to center of each artichoke. Season with salt and pepper.
• Cover pot and cook over high heat until boiling; reduce heat to simmer. Simmer 45 minutes to one hour until a center leaf removes easily. Do not overcook. Drain and reserve liquid.
• Serve at room temperature or chill overnight and bring to room temperature before serving.

GRANDMA DI'S ARTICHOKES

Steps:

• With a sharp chef's knife, cut enough of the stem and the bottom off so chokes stand upright. Trim the tops to square off and also trim each leaf to square off, so that no sharp points remain on the chokes. In a bowl, combine oil and garlic. Add breadcrumbs while stirring. The crumbs should be moist but not too oily. Adjust crumb or oil if the crumbly mix seems too dry or wet. Season to taste with fresh parsley, salt & pepper. Spoon the bread crumb mix into the center and leaves, being careful to lightly season the whole choke. Don't overstuff any one spot. Arrange artichokes in a saucepan so that they fit snuggly but aren't too crushed and are standing upright. Add about 1" of water to pot, cover and cook on med. heat until cooked through (45-60 minutes). Check pot frequenty to make sure the water hasn't evaporated & add water if necessary. Check for doneness -- artichoke leaves should be tender but not mushy. They'll be easy to pick off the choke when they're ready. Remove from heat, set on a plate to rest a few minutes & serve. Can also be refrigerated & warmed in an oven.