Follow these steps for perfect results
artichokes
trimmed
garlic
sliced
fresh parsley
chopped
bread crumbs
plain
grating Parmesan cheese
grated
extra virgin olive oil
salt
pepper
water
Cut the tips off the artichokes and rinse them well.
Open the leaves of the artichokes slightly.
Stuff the artichoke leaves with slices of garlic and fresh parsley.
Stuff the artichoke with bread crumbs.
Place the stuffed artichokes in a large, deep pot.
Top the artichokes with grated Parmesan cheese, salt, and pepper.
Add about 2-3 inches of water to the pot.
Add approximately 2 tablespoons of extra virgin olive oil to each artichoke.
Cover the pot and cook on low heat, ensuring the water does not evaporate.
Baste the artichokes occasionally with the cooking liquid.
Cook until the artichoke leaves are tender, approximately 1 to 1.5 hours.
Expert advice for the best results
Soak artichokes in lemon water to prevent discoloration.
Use a pressure cooker to reduce cooking time.
Serve with a side of aioli for dipping.
Everything you need to know before you start
15 minutes
Can be stuffed a day in advance.
Serve whole on a plate, garnished with a drizzle of olive oil and a sprinkle of fresh parsley.
Serve as an appetizer or side dish.
Pair with crusty bread for dipping.
Complements the artichoke's flavor.
Discover the story behind this recipe
Popular in Mediterranean cuisine, often associated with family gatherings and celebrations.
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