Stuffed Artichokes Maggio

 By Nana (Marilyn Maggio)

      Did you ever have a vegetable that when you"re finished eating it, there is more of it left on your plate than when you began" There's nothing much to eat on the artichoke, just the tip of the leaf and the heart, but the stuffing you prepare for it makes up for that. This is another recipe that my grandfather taught me, I only differ it from his by omitting anchovies from the stuffing mixture.
 

Stuffed Artichokes Maggio

4 large globe artichokes
l - cups plain coarse bread crumbs
1" cups grated parmesan and romano (mixed) cheese
salt, pepper, garlic powder (sprinkled liberally over mixture)
dash of oregano

      Mix all ingredients together and set aside. To prepare stuffed artichokes cut the stems off to make a flat base and then cut off about - of an inch of the top leaves. Run under cold water and rub the bottoms with a little lemon so they won"t blacken. Spread the petals apart with a small teaspoon and fill with the stuffing mix. Make sure you fill as many of the inner tender leaves as possible. Place in a steamer, a double boiler or if you happen to have an old baby bottle sterilizer use that. Sprinkle tops liberally with olive oil. Cover tightly and steam for about two hours. From time to time test for doneness by pulling out one of the leaves to see if the tips are tender. Depending on the size of the artichoke it may take more time to cook.

       To eat the finished product you pull off one leaf at a time and scrape off the stuffing and the end meat of the leaf with your teeth. When you get towards the center the leaves should be tender enough to eat the whole thing. When the petals are gone, the needles (the choke) that protect the heart should be discarded leaving you with the best part of the artichoke. The heart should be eaten with a little butter melted over it or sprinkle on some olive oil and vinegar or just eaten plain. Delicious!
 

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