Imported from the web

Nonna’s Stuffed Artichokes

Name: Nonna’s Stuffed Artichokes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 artichokes (Trim the bottom leaves and cut off the tops so they sit flat; keep the trimmed pieces if desired.); breadcrumbs (Amount not stated; used in the stuffing.); 0.5 cup Parmesan cheese (Half a cup for the stuffing; additional Parmigiano is mentioned for serving, amount unspecified.); fresh parsley (Fresh from the garden; amount not stated.); salt (A little, to taste; the speaker also mentions liking the stuffing salty.); black pepper (A little, to taste.); 0.5 spoon garlic (The speaker describes this as half a spoon for the stuffing; spoon size unspecified.); olive oil (Amount not stated; mentioned for cooking the artichokes.); butter (Amount not stated; add a piece to each artichoke and some butter to the pan.); 2 cloves garlic (For the pan; the transcript explicitly says two cloves.)

Recipe by Jbandnonna Facebook

Imported by Danny Zeff on SeeMeCook

Artichokes are opened and filled leaf by leaf with a savory breadcrumb, Parmigiano, parsley, and garlic stuffing, then cooked covered with butter and garlic. The tender leaves are scraped from the bottom up, with the heart and base saved as the best bites.

2 servings50 minItalian

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Ingredients

2 artichokes (Trim the bottom leaves and cut off the tops so they sit flat; keep the trimmed pieces if desired.)
breadcrumbs (Amount not stated; used in the stuffing.)
0.5 cup Parmesan cheese (Half a cup for the stuffing; additional Parmigiano is mentioned for serving, amount unspecified.)
fresh parsley (Fresh from the garden; amount not stated.)
salt (A little, to taste; the speaker also mentions liking the stuffing salty.)
black pepper (A little, to taste.)
0.5 spoon garlic (The speaker describes this as half a spoon for the stuffing; spoon size unspecified.)
olive oil (Amount not stated; mentioned for cooking the artichokes.)
butter (Amount not stated; add a piece to each artichoke and some butter to the pan.)
2 cloves garlic (For the pan; the transcript explicitly says two cloves.)

Steps

1
Trim the lower leaves from each artichoke and cut off the top. Keep the trimmed pieces, as Nonna says they are good to eat.
2
Trim the base so each artichoke can sit flat in the pan.
3
Make the stuffing by combining the breadcrumbs, half a cup of Parmesan, fresh parsley, salt, pepper, and about half a spoon of garlic. The spoon size and amounts for most ingredients are not specified.
4
Open the leaves of each artichoke and press the breadcrumb stuffing between the leaves, working all the way around so each leaf gets some.
5
Pour olive oil into the pan. Add butter and the two garlic cloves, and add a little salt if desired; the transcript does not specify amounts or a more detailed pan method.
6
Stand the stuffed artichokes upright in the pan. Put a piece of butter on each artichoke, then add some more butter to the pan.
7
Cover the pan and cook for about 30 minutes.
8
To eat, pull off a leaf and scrape the tender part from the bottom with your teeth; do not eat the whole leaf. Continue until you reach the heart, then scoop out and eat the heart and base. The transcript also mentions putting Parmesan on a leaf and serving the base with some of the cooking juice.

Notes

The transcript gives half a cup of Parmesan and two cloves of garlic for the pan, but leaves most other quantities vague. The pan liquid, amount of olive oil and butter, and cooking heat are not specified; the source only says to cover and cook for about half an hour. Serving directions and adding Parmesan to a leaf are included in the transcript.