I remember as a child being so in love with Nana’s artichokes. They were always delicious because they were different than the artichokes that my parents would make at home. Nana’s artichokes were stuffed. Inside the leaves was a yummy, cheesy breading that was slightly crunchy after baking.
It was such a special treat when Nana made artichokes. I remember getting so excited when sitting down for dinner and seeing the pan of artichokes on the table. And it never failed… as we began eating our artichokes as a family, we would always have a discussion about how much they cost. See, Nana would search the grocery ads and spend the week leading up to the meal going from store to store to find the best deal. She knew we all loved them, and she loved making us happy by filling our bellies.
Since I grew up regularly eating artichokes, I didn’t realize that everybody didn’t grow up eating artichokes. One day, my high school BFF, Megan, came over for dinner and we served her an artichoke. She took a bite and didn’t think she liked it. Well, it turns out she was eating it wrong… she had put the whole leaf in her mouth! No wonder she didn’t like it! I’m curious to know, what traditions did you grow up with that you later found out were not so normal for your friends? Please comment below!
4 fresh artichokes
2 cups of Italian breadcrumb
½ cup Parmesan cheese
1 TBSP Parsley
1 tsp Basil
Salt and pepper, to taste
¼ cup milk
Instructions: To prepare the artichokes, remove the stems and cut off the pointy parts of the leaves. Cook the artichokes by boiling them in salted water for 30-45 minutes. While the artichokes are cooking, mix the breadcrumb, cheese, parsley, basil, salt and pepper together. Set aside. Once the artichokes are cooked, drain and set them aside to cool a bit. Once cooled, spread the leaves apart as much as possible. You’ll want to get as much stuffing in there as possible!
Begin stuffing the mixture into the leaves of the artichokes. Place the stuffed artichokes in a baking pan. Now beat the eggs and milk together. Pour the egg mixture slowly over the artichokes so that the stuffing soaks up the moisture. Bake at 350 degrees for approximately 45 minutes. Allow to cool a bit, and serve.