- 4 medium artichokes
- approx. 1 cup Italian flavored bread crumbs
- chopped fresh parsley
- 2 or 3 cloves chopped garlic
- olive oil
Wash artichokes thoroughly and dry. Remove tough outer leaves. Snip tops of sharp pointy leaves with scissors and cut bottom off. Spread leaves open. Moisten breadcrumb with olive oil, mix with parsley and garlic. Fill artichoke leaves and center with mixture. Place in pot filled with salted water up to approx. one inch from bottom of artichokes. Put a few garlic cloves in water. Drizzle with more olive oil. Cover pot and bring to a boil. Lower flame and simmer for about 45 minutes. Check while cooking and add water if needed. On the day before Thanksgiving I transfer the artichokes to a baking dish and carefully spoon the garlicky water around the sides of the dish to about 1” high, cover with saran wrap (silver foil discolors) and then reheat in the oven the next day. Remember to add the water or the baked artichokes completely dry out!