Hey all, this is Ashley’s fiancé, Bryce. After a couple weeks of begging Ash, I finally get to be a ‘Guest Blogger’ on Affichomanie! Hurray! It’s been a dream of mine for some time and she’s obliging me.
I wanted to share a favorite family recipe, Stuffed Artichokes. This tasty ‘choke recipe comes from my step-grandma, Dea Perroni, and has been feeding the family for at least 60 years.
About 1/3-1/2 cup Bread Crumbs
1/3 cup Hard, Stinky Cheese (Pecorino Romano or Parmesan-type cheese)
Red Chili Flakes
Start with the artichoke and snip off the tips of each of the many leaves. This takes a little bit of time, but it allows you to bond with your ‘choke. Steam your artichoke for about a half hour in a covered pot to soften it up and make it easier to stuff later on.
While the artichoke is getting all hot and steamy, grate your stinky cheese. Crack your eggs into a small bowl and mix in the cheese. Season with salt, pepper and the pepper flake. Warning, hard cheeses tend to be salty so take it easy when seasoning. Once this mix is made, you need to add bread crumbs until the mixture thickens.
At this point your artichoke should be significantly softer and much greener and probably much hotter. You may need to let it cool for a bit before stuffing. Once it’s cool enough, take the egg and bread crumb mixture and stuff it into the leaves using your hands. Don’t try to spoon it, or my little, old Italian step-grandma will haunt you.
Place your loaded artichoke into a baking dish, add a little bit of water to the bottom, cover, and then place it in the oven. Bake at 350 for 45 minutes. Remove the covering and bake for another 10-15 minutes until the egg mixture starts to brown and smell amazing.
Pull out of the oven, let it cool for a bit and mangé. My family always peeled the leaves off and scraped them with our bottom teeth to get the stuffing and artichokey-goodness from the leaves. It’s hard to explain, but for your sake I hope you can figure it out.
Anyway, enjoy this family recipe.