Recipe: Stuffed Artichokes alla Siciliana (using fresh bread crumbs)

STUFFED ARTICHOKES ALLA SICILIANA

Chef Marguerite Henderson notes, "This is a wonderful introduction to the joy of scraping the 'meat' off the artichoke leaves for children. They love the bread crumb stuffing, as do adults. My mother would make these for traditional Sunday dinners in our Italian home in Brooklyn."

FOR THE STUFFING:
3 tablespoons butter
3 tablespoons olive oil
2 large cloves of garlic, minced
2 cups fresh bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
Salt to taste
1/4 teaspoon ground black pepper
1/4 cup grated Romano cheese
1/4 cup chopped fresh parsley
FOR THE ARTICHOKES:
6 fresh artichokes*
2 lemons, cut into halves, divided use
Lemon slices (for garnish)
Crusty bread (for serving)

TO MAKE THE STUFFING:
Heat the butter and olive oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute or until fragrant.

Add the bread crumbs, oregano, basil, salt and pepper. Cook for 2 minutes or until lightly toasted, tossing to cook evenly. Remove from the heat and add the cheese and parsley; toss lightly.

TO PREPARE THE ARTICHOKES:
Trim the edges of the artichokes with scissors. Slice off the bottoms to stand upright. Place each trimmed artichoke in a large bowl of water with 1 lemon until all are trimmed to prevent browning. Drain the artichokes and strike upside down on the counter to spread the leaves. Remove the purple spiny choke from the center of each with a sharp knife. Place a small amount of the stuffing into each leaf with a teaspoon.

Place the stuffed artichokes upright in a deep saucepan that will hold them tightly. Add 2-inches of water. Add the remaining lemon. Cook, covered, over medium heat for 50 to 60 minutes or until tender, checking every 15 minutes and adding water as needed.

Garnish with lemon slices and serve as a first course with lots of crusty bread.

*Utah's spring "Green Globe" artichokes, which are the most plentiful, have a deeper, more nutty flavor than those found in the market in the middle of winter. Artichokes will look and taste fresh for up to two weeks if handled properly. Do not wash before storing. To keep longer than a few days, just drizzle a few drops of water on each artichoke and place it in a plastic bag, seal the bag airtight, and refrigerate in the coldest part of the refrigerator.

Makes 6 servings
Adapted from source: Always in Season by Junior League of Salt Lake