This is the dish that our Grandmothers prepared for special occasions like Christmas and Thanksgiving. It was the anticipation of all our Grandmothers’ Stuffed Artichokes that made every occasion special.
4 medium artichokes
3 1/2 cups Italian bread crumbs
8-ounces parmesan cheese
6 tablespoons chopped garlic
1 1/2 cups olive oil
1 tablespoon lemon pepper seasoning
4 slices lemon
1 tube anchovy paste (optional)
Cut the tops off the artichokes and trim the sticky part of the leaves. Rinse the cut bottoms to fit flat in a pot. In a large bowl, combine the bread crumbs, parmesan cheese, garlic and lemon pepper and mix together. Add the olive oil and stir. This makes the “stuffed” part. With a small spoon, fill each leaf with the stuffed mixture. Do NOT overstuff. Add a slice of lemon.
Place all 4 artichokes in a large flat bottom pot and add 1 inch of boiling water. Add 1 teapsoon salted to the water as it heats. Place a lid on top so the artichokes steam on medium heat. Check every 30 minutes. You may need to add about 1/2 an inch of hot water to keep the steam going. Cook until you can pull the leaves off easily.
My mother-in-law makes Stuffed Artichokes with this recipe, but my grandmother always added one tube of anchovy paste. This brings a whole other flavor to the dish. Before adding olive oil, mix the tube of anchovy paste with the olive oil using a whisk. Then add the olive oil and anchovy paste mixture to the mixed dry ingredients. Everything else is the same.
A delicious ole time favorite!