The first time we went to Christmas dinner and they were there, my eyes widened and I was so confused. I needed help.
Now that Pete has made them twice in the last two weeks, I’m a pro. The first time he made it to try out the recipe, the second was for this post.
What You’ll Need:
- 3 artichokes
- 2 tablespoons olive oil
- 1.5 cups bread crumbs
- 1/4 cup Peccorino Romano cheese (or Parmesa)
- 5 cloves of garlic
What You’ll Do:
Chop off the top of the artichoke. You need to expose the leaves in order to stuff them, so don’t cut too little.
Chop of the thorns. Each leaf has one and you don’t want to eat it. You can use regular scissors to do this, but we used poultry sheers because that’s what we had handy.
Chop off the stem and a little of the base.
You want to chop off enough so that it sits flat. This is super important for when you cook it later.
Punch the garlic. At least, that’s what it always looks like to me. Instead of trying to peel the skin off, Pete always puts a knife on top and slams it with his fist. It crushes the garlic enough so that the skin is easily removed. Also, chop off the base of the clove.
Chop the garlic (and yes, Pete changed knives. He started chopping with a serrated knife and it just wasn’t working so he went to a non-serrated one).
Put breadcrumbs in a bowl. Add the cheese. Then add the chopped garlic. Drizzle with olive oil. Stir everything until it is mixed.
Begin stuffing. You really want to be careful to get the breading within every leaf. Separate the leaves with a spoon (especially up top). The better you can stuff, the better it tastes.
We didn’t have any extra stuffing, but if you do have some, you can save it and dunk the heart in it when you’re eating.
Put the artichokes in the pressure cooker for 15 minutes (check your pressure cooker for directions, in case yours varies, but ours requires a small bit of water and high heat).