I love artichokes. Steamed, stuffed, grilled…anyway!! I grew up eating these all the time when they were in season. In the Sicilian culture artichokes are a staple. Especially stuffed with a cheesy breadcrumb mixture. As a child I would lovingly work my way down to the yummy heart of the artichoke like it was the prize in a Cracker Jack box!! To prepare them it is a bit labor some but the reward is worth it.

3 Medium sized artichokes cut and trimmed

1/2 yellow onion chopped finely
1 clove of garlic chopped finely
3 tbsp of olive oil
1 cup italian seasoned breadcrumbs (see my archived recipe)
1/2 cup grated Pecorino Romano cheese
Salt
Black pepper
Extra olive oil for drizzling
Clean and trim artichokes. Sprinkle with salt. On medium heat sauté your onion and garlic in the olive oil until translucent.
Add you breadcrumb and cheese and continue “toasting” your crumb mixture. Remove from heat once your mixture has browned. Take a heavy bottomed pot and fill about two inches high with water. Set aside. Next take your crumb mixture and divide into three portions eyeballing it. You’ll need to gently spread apart the leaves from the middle of your artichoke. Now stuff your first artichoke
and the remaining two. Place each artichoke in the pot with water. Making sure they are tightly packed you don’t want ¬†them falling over. Drizzle a little olive oil over each one. Cover the pot with a tight lid. Bring to a boil and lower to a simmer for about one hour. The artichokes are done when you can insert a fork down through the middle. Similar to a cooked potato.