When artichokes are
in season (spring and summer), I buy them fresh every week at
the grocery store. Here's a wonderful recipe for them submitted
by web site visitor Peggy Lisi from San Jose, California via E-mail.
- 3 medium
- 3 Tbsp. Parmesan
cheese - fresh (or use soy-Parmesan cheese made from
- 2 cups Progresso
Italian Style bread crumbs (or using your food processor
or blender, make bread crumbs from 3 pieces of whole grain bread
adding 2 Tbsp. ground flaxmeal and some chopped fresh herbs
like parsley, chervil, rosemary)
- Garlic powder
- Pepper to
- A large pair
in cold water. Cut off stem so they will sit flat on a steamer
in a large saucepan. Turn artichokes upside down on the
counter and swirl around to open up leaves. Take the scissors
and trip off the thorn on each leave just snipping the tips off.
crumbs, garlic, pepper to taste and Parmesan cheese in a bowl.
Stir to mix the ingredients. Take a teaspoon and spoon the
breadcrumb mixture between all the leaves after you have opened
up the leaves by swirling on the counter.
in the steamer basket and drizzle over with water to wet them
a little. Place a steamer basket in a large pan with about
one inch of water to steam the artichokes. Steam the artichokes
for about one hour and 15 minutes until they are soft.
Leaves can be
dipped into warm Italian pasta sauce before scraping off the tender
part of the leaves with your teeth.
"Eat Eat" as they say in Italian. :-)