My cousin Babette made this during my 2010 Alaska visit
Ingredients:
3-4 artichokes
15 oz Italian bread crumbs
2-4 cups parmesan cheese
1 bulb garlic (chopped)
1 cup olive oil
2-4 cups artichoke water
Instructions:
Boil artichokes 20 minutes. Save water. Mix olive oil, bread crumbs, garlic, mashed stems, and saved water. Stuff artichokes & steam 30-40 minutes.
Hints for the novice:
*Cut the tips of each leaf with kitchen scissors. *To keep artichoke cut tips from turning brown rub with lemon juice. *Do not eat the fuzzy (choke) part of the artichoke - can remove before or after stuffing. *Do not throw away the base (heart) of the artichoke, give it to someone who treasures it.
Stuffed Artichokes - Rose Mary "Bootsie" Poirrier's Recipe as made by Babette (Poirrier) McIlroy
My Aunt Rose Mary Poirrier
Babette (Poirrier) Mcilroy (my First Cousin)
