Stuffed Artichokes.

How excited are you for Friday trivia tomorrow? I got 3 more questions comin’ at ya!



Have you ever had stuffed artichokes?



I never had. Not until 2003.



And for the record, I ate them at an ex-boyfriend’s house on most holidays. Yep, I said it.



The relationship didn’t stick, but the artichokes sure did. I think my husband is happy on both accounts.




My mom had never had them, and I didn’t know anyone who had. Sad to say, I am not very cultured. Unless you consider never leaving home and being afraid to use public restrooms cultured.



A few years ago I created this ‘stuffing’ for the artichokes, after learning how to prepare them first.




If you are looking for a recipe that does not include butter, oil or cheese – you have come to the wrong place, my friend. But I hope you’ll stay. :)




I bought this 4 pack of artichokes from Trader Joe’s for $3.99. Talk about a deal.



In my grocery store, they are $2.50 a piece. Not that this matters, because I think money grows on trees I love them so much that I am willing to pay $5.00 for artichokes and $7.00 for avocados. I have no idea where all of my money is going.











These are beauties. ‘Round these parts you don’t see such elegant artichokes.











You’d think I lived in a remote area of town. I don’t. 




I do this one of two ways. This time, I cut the top off of the artichoke before boiling.











Sometimes I do it after. I believe after is the best way, in order to keep the artichoke from browing. But I have never had that problem, so I do it my way.

I am such a rebel.




The prickly leaves should be trimmed off.











Unless you enjoy cuts on your tongue and cheek.




Hey, some people do. You may like that kinda’ thing.

I’m not judging.




You can see I was practicing my karate chopping skills and took off a huge hunkin’ chunk of the bottom left artichoke.


















Don’t do that. Please don’t follow my lead.







I let them drain for about 5-10 minutes. It can be done longer, but I am extremely impatient.











Chances are, those that know me and are reading are thinking ‘No! She is definitely not impatient at all.’





I have talked about panko before. I adore panko. My lobster mac adores panko.











You should, too. It is nice.




This is how I created the stuffing for the artichokes.
































Otherwise known as – a myocardial infarction in a saucepan.







The panko and cheese create an incredible stuffing.


















Toasted, cheesy, and crispy – yet soft. Remember that time I wished I could eat breading as a meal? This is one of those times.







The artichokes need to be reallllly pulled apart to get the stuffing inside.

























Do you think I didn’t take a couple spoonfuls for myself?











You don’t even know me.




If you really knew me, you’d know I ate quarter-cupfuls of the mix.




Isn’t this incredible?


















I dumped a bit of water in the bottom of my small baking dish. I love the ‘casserole dishes for two.’ I have one from pampered chef.











Unfortunately, a casserole that can actually fit in the ‘casserole dish for two,’ only feeds me. And then, I need to make a dish for my husband in a ‘casserole dish for six.’ That should satisfy him.






Check out the stuffed, baked artichokes.










If you are not familar with eating the ‘meat’ from the leaves, you simply pluck a leaf, and scrape from the top down with your teeth. Buttery, toasted, cheesy stuffing included.

















Stuffed Artichokes

4 artichokes

1/4 cup olive oil + 1 tablespoon

1/4 cup butter

1/3 cup panko bread crumbs

3 peeled garlic cloves

1/4 cup parmesan cheese

salt & pepper to taste

Preheat oven to 375.

Cut stems off of artichokes. Place upside down in a large pot and fill with water. Boil for 20 minutes. Artichokes should be submerged in water, so you may need to place a bowl or other object on top.

Remove artichokes from pot. Let drain upside down for 10 minutes. Cut off the top 1/2-1 inch of artichoke. Trim remaining leaf tips if sharp. 

In a small saucepan, heat 1 tablespoon of olive oil and 1/8 cup butter. Add chopped garlic, bread crumbs, salt, pepper, and any other fresh herbs or seasons you desire. Stir until mixture comes together. It will most likely be dry, so add the remaining oil and butter. Add in the parmesan cheese, a squirt of freshly squeezed lemon juiced, and stir until lightly golden brown.

Pull apart artichoke leaves and spoon mixture evenly inside. Place artichokes in a baking dish and add 1 inch of water to the bottom.

Bake for 15 minutes uncovered. Place foil over the artichokes and bake another 25 minutes. 

Serve with clarified butter and a dish to discard leaves.


































Remember when I made Whole Wheat Pumpkin Gnocchi’s??







Cinde from Gluten Free Taste of Home made Gluten Free Pumpkin Gnocchi’s for all of you gluten-free peeps out there. Check out her site, and try out her recipe!




Also, a HUGE shout out to Seth from Boy Meets Food for spending alot of time with me yesterday regarding my wordpress issues.





And if you are craving more buttery, sugary goodness, follow How Sweet It Is on Twitter and Facebook.