Granddaddys's Stuffed Artichokes Easy Recipe!Check Description

Each Christmas, my grandfather cooks up huge batches of these delectable vegetables for the whole family, and they always, ALWAYS steal the show!
These giant green jewels are jam packed with flavor - Italian breadcrumbs! Pecorino cheese! Garlic! Olive oil! And his one special secret addition to keep the whole thing extra flavorful. The breadcrumbs get soaked with broth (stick with veg if you want a meat-free option, or choose chicken for a richer flavor) and olive oil before roasting away to a crisp, golden brown top and melting, cheesy garlicky breadcrumbs coating every tender artichoke leaf.
They make for a gorgeous vegetarian main or starter option to share for your holiday table!
Granddaddy’s Stuffed Artichokes
Ingredients:
6 artichokes, leaf tips removed, and outer part of stems trimmed
1 ½ cups Italian breadcrumbs
1 cup grated Locatelli (pecorino) cheese
2 or 3 garlic cloves, peeled and minded
1 teaspoon dried oregano
1 teaspoon sea salt
½ cup olive oil
1 ½ cups chicken or vegetable stock
Instructions:
•Fill a large pot fitted with a steamer basket with 2 or 3 inches of water and bring to a boil over high heat. Drop the heat to medium-high and add the artichokes to the basket and steam until you can easily insert a knife into the center of each, about 30 minutes. Slice the stems off the artichoke and mince them. Set the artichokes aside.
•Preheat the oven to 350 degrees.
•In a large bowl, combine the breadcrumbs, cheese, garlic, oregano, and salt. Add the minced artichoke stems and stir to combine.
•Loosen the leaves of the artichokes by gently pulling them away from the center and drizzle with ¼ cup of the olive oil and ¾ cup stock to moisten the breadcrumbs and wet the bottom of the pan. Cover with aluminum foil and bake for 30 minutes.
•Preheat the broiler. Remove the foil and carefully broil the tops of the breadcrumbs for 1 to 2 minutes, taking care not to burn them. Enjoy hot out of the oven or cold, no dipping sauce needed.
•To store, place any remaining artichokes in a baking dish and cover it tightly with aluminum foil. Refrigerate up to 3 days.

[@leoinsf]

Such passion ! Being a Sicilian/Italian, I know that passion for the foods of Italy and Sicily that to "outsiders" are no big deal.
I am so happy to grow up in a Sicilian/Italian (Toscano) family with a Mom who cooked Italian until 82 when Alzheimer's kicked in and stopped her magic!
(Sigh . . . .!)

[@amandastellino4097]

Where did you get the Japanese ceramic steamer?! Help ❤

[@sandalo43]

Thank you for this. It was fun listening to your family story. I remove the center choke with a grapefruit spoon before steaming/stuffing. Room for loads of stuffing!

[@mariem.6042]

You need to get rid of the outer leaves!! That said, before I even knew I thought there must be some Italian in you. Beauty, class and cooking ❣️

[@yunzers]

My favorite Italian food! We make ours like you do!

[@sharonlauria7796]

Omg those towels are ready to go up in flames 🔥

[@whocanitbenow5368]

PLEASE what is the name of the song that plays at the beginning of your videos? Thank you for sharing this recipe because I grew up with it and didn't know how to make it like my grandmother did. thank you thank you! ❤️

[@Wendy-zl8kv]

Oh yummy!
Thank you for sharing your family recipe 🙏

[@neen79]

👌👌👌👌👌👌👌

[@cindirocks322]

👏👏👏❤️

[@calliecoker2056]

I need a pan like that to do my artichokes! Where can I get one like that?

[@rosanaolmeda509]

Yummy can't wait to make

[@wandatalbert7927]

What kind of cheese did you use?

[@nysavvy9241]

Pecorino or Locatelli brand Romano cheese.

[@rialou8597]

We make this with a red sauce. Delish

[@francylady322]

Ria - never heard of red sauce w stuffed artichokes? how does that taste ?????

[@ritapalmeri596]

You talk too much !

[@soniaramos8762]

To much talk 😢