Good morning. Happy Weekend to you.
Was there a dish that your mom made growing up, that you would eat. No matter what? You could be sick as a dog, or not hungry at all, but if it was on the table you found room for it? That’s how I feel about stuffed artichokes.
The cutting and cleaning of artichokes is a pain. I think that’s why so many people shy away from them. But honestly, if you put a little elbow grease in, the reward is fantastic.
- 2 large artichokes, cleaned
- 2 cloves garlic, grated
- 1 1/2 tsp Seasoned Salt Mix
- 1 cup Gluten Free Bread Crumbs
- 2-3 Tbsp olive oil
- Slice of lemon
Clean, and rinse the artichokes if needed. Rub with a piece of lemon to prevent the artichoke from browning.
Mix dry ingredients in a medium bowl. Add in oil 1 Tbsp at a time until the bread crumbs resemble wet sand.
Gently pull the artichoke leave apart, and stuff the bread crumb mixture between the leaves. Fill up the middle where the choke was removed.
Place in a deep pot with a small piece of lemon. Fill with water 1/3 up the side of the artichoke.
Cover, cook over medium heat 45-55 minutes until a knife can insert the artichoke easily to the bottom.
Have you made artichokes before? They are easier than you think.
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