To Trim Artichokes Into Bottoms Italian Style Recipes

TO TRIM ARTICHOKES INTO BOTTOMS, ITALIAN-STYLE

Steps:

• Halve lemon. Into a bowl of cold water squeeze juice from 1 lemon half and drop squeezed half into water. Do not cut off stems of artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base.
• With a sharp stainless-steel knife cut off remaining leaves, discarding them (you should have just heart and stem of artichoke). Trim dark green fibrous parts from base of artichoke, being careful not to break off stem. Cut a thin slice from end of stem to expose a fresh cross section. Trim outer green fibrous part from stem, leaving pale core intact. Halve artichoke hearts lengthwise and with a melon-ball cutter or grapefruit spoon scrape out choke and spiky purple-tipped leaves. Rub artichoke all over with cut side of remaining lemon half and put artichoke in bowl of lemon water. Trim remaining artichokes in same manner.

ITALIAN STUFFED ARTICHOKES

Steps:

• Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
• Trim off stems so artichokes sit on a flat surface.
• Trim off the pointed tips of each leaf.
• Set aside.
• In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
• Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
• You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
• Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
• Stuff desired amount of leaves and shake off excess mixture.
• Continue this step with remaining artichokes.
• Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
• Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
• Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
• Cool for 10 minutes; serve and Enjoy!

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.

TO TRIM ARTICHOKES ITALIAN STYLE

Steps:

• Halve lemon and into a bowl of cold water squeeze juice from 1 half, dropping squeezed half into water.
• Do not cut off stems of artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base.
• With a sharp stainless-steel knife cut off tops of leaves about 1 to 1 1/4 inches from top of artichoke. Trim fibrous parts from base of artichoke, being careful not to break off stem.
• Cut a thin slice from end of stem to expose a fresh cross section. Trim outer green fibrous part from stem, leaving pale core intact. Rub artichoke all over with cut side of remaining lemon half and put artichoke in bowl of lemon water.

TO TRIM ARTICHOKES INTO BOTTOMS

Steps:

• Halve lemon and into a bowl of cold water squeeze juice from 1 half, dropping squeezed half into water.
• Cut off artichoke stems and discard. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base.
• With a very sharp stainless-steel knife cut across artichoke 1 1/2 inches above stem end and with a spoon scrape out all of choke. Trim dark green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Rub artichoke bottom all over with cut side of remaining lemon half and put artichoke in bowl of lemon water. Trim remaining artichokes in same manner.