NANNY'S STUFFED ARTICHOKES

INGREDIENTS:

4 large artichokes

8 cups fresh breadcrumbs, about 8-10 hamburger buns (Always make your own from day-old bread, burger or hot dog buns. French bread is especially good.) NEVER USE CANNED BREAD CRUMBS.

3-4 cups of good fresh-grated Parmesan/Romano cheese or to taste, not canned parmesan cheese

1 cup or to taste of freshly chopped Italian flat-leaf parsley (always Italian flat-leaf)

8 heaping Tbsp. or to taste of minced garlic (jarred is fine)

Ground black pepper and salt to taste (My mother always said to watch the salt simply because the Parmesan cheese has plenty.)

Water for steaming

Canola oil or vegetable for drizzling

DIRECTIONS:

Mix all the above ingredients except the artichokes, water and oil well with your hands. I use my hands because you can’t find a better mixing tool than your hands. Set aside.

Soak the artichokes in your sink or a bowl of cold, salted water for at least a couple of hours. I don’t know exactly why, but this is what Mom told me to do… and I don’t argue with my mother! Wash the artichokes thoroughly and carefully clip each tip with a pair of shears. Once you get close to the top of the artichoke, cut the very top off with a knife all the way across. Make sure it is cut evenly. Rinse the artichokes very well in cold water and rub the entire artichoke with lemon, especially the cut tips. This will keep the artichoke from turning brown. Turn upside down and let them drain well.

Once drained and dry, carefully pack the breadcrumb mixture in the bottom of each leaf. Start at the bottom and move all the way around the artichoke until each leaf and the entire artichoke is packed well; you’ll know it’s packed well when the inside leaves won’t hold anymore stuffing. Take the stuffed artichokes and place them in a large pot with high sides. I use a magnalite roaster. Put them on Mason jar lids to keep them off the bottom; rolled foil will work as well. Place some hot water in the bottom just to the top of the Mason jar lids and start steaming them on the stove top.

Steam and simmer them for about one glass of wine or about 30 minutes. You might need to add some water throughout this process. Around the 45-50 minute mark, drizzle some vegetable or canola oil over the top of artichokes to keep them moist. Do not let them dry out, and don’t put the oil on them too soon. Make sure they have been in there for at least 30 minutes. Once a leaf pulls away easily from the stalk, they will be ready.

I can remember having these at every family function—Christmas, Thanksgiving, Easter and St. Joseph’s Day. When you put them out, sit back and enjoy the show. They were always the first appetizers out and the first ones gone quickly.