My favorite stuffed artichokes is when someone else makes them for me, because they are a pain in the butt to make.
That being said, my dad hasn't made them in years , so basically Im it !!
No written recipe, just fly by the seat of my pants, similar but not the same each time.
Trim the artichokes, cut off stem, and the tip of the artichoke, Then I cut off the tips of the remaining leaves ( soI dont get pricked while eating them)
I usually use a soup spoon to hollow out the center, by removing the center seal leaves and thistle/ choke part down to the heart.
As for the stuffing/ filling.
I finely chop up some onions and mushrooms
Sautee in olive oil until cooked
Add either chopped tomatoes ( or some tomato sauce) and cook until all broken down.
I then add Italian bread crumbs ( enough so its a stuffing like consistency)
Finally, I add a decent amount of parmesan cheese, mix until completely blended.
Consistency is stuffing like.
I then load up the center, and in each individual leaf ( the best i could).
Place them on one of those cheap, metal foldable/ unfordable steaming contraptions.
in a pot filled with about an inch or two of water.
Steam for about 40 minutes or until a leaf comes out relatively easy.
Best eaten when allowed to cool to room temperatures.
Easier to handle, and the stuffing is a firmer consistency.
Ive also done the same with thanksgiving stuffing.
Just finely diced the veggies ( carrots, celery, onions, mushrooms)
Sauteed, plain bread crumbs, some kind of liquid / broth to get right consistency.
Sage, thyme, parsley ( Typical Thanksgiving herbs and spices)
And stuff as above
I called them My stuffing stuffed artichokes.
Obviously salt and pepper to taste.
I once went to a wedding, where they served stuffed artichokes as an appetizer, but the artichoke was cut in 1/2 lengthwise, then the center was cleaned out and only the center was stuffed.
It was a much simpler, less labor involved way to do it.
but when serving 200 guests, I ant imagine doing it any other way .
