Easiest Way to Make Award-winning My Nonna's Stuffed Artichokes

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, my nonna's stuffed artichokes. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

My Nonna's Stuffed Artichokes is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. My Nonna's Stuffed Artichokes is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have my nonna's stuffed artichokes using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make My Nonna's Stuffed Artichokes:

1. Prepare 6 raw medium to large artichokes
2. Take 1 lb Italian seasoned bread crumbs
3. Get 1/2 lb locatelli pecorino Romano cheese grated fine
4. Get 12 cloves garlic finely chopped
5. Prepare 1/4 cup Mrs. Dash original or Italian seasoning of your choice
6. Get Olive oil
7. Get 10 fresh basil leaves
8. Prepare Water

Steps to make My Nonna's Stuffed Artichokes:

1. In a large bowl combine bread crumbs, cheese, garlic and Mrs. Dash.
2. Add olive oil enough to stuffing mixture to make it just sticky enough to pinch into bunches between your thumb and index and middle fingers.
3. Cut the tops and stems off the artichokes. Remove any small leaves off the bottoms and using kitchen sheers square each of the leaves tops.
4. Stuff each artichokes leaves starting from the outside into the middle ensuring you put stuffing in each leave.
5. In a large deep dish skillet put two table spoons of oil about an inch of water and the basil leaves ripped to release the flavor.
6. Put the artichokes in the skillet and cover. On a low flame steam them for three hours ensuring you maintain the water level in the pot.
7. Let cool to taste then peel off each leaf and scrape the meat and stuffing between your teeth and discard used leaves. When you get to the center remove the choke with a fork and eat the heart at the bottom.

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