Stuffed Artichokes “Grandma Style”

Broth:

• 1 qt chicken stock
• 1/2 cup chopped onion
• 4 garlic cloves chopped
• 2-tbs extra virgin olive oil
• 1-cup chopped tomatoes
• 1/4 cup chopped parsley
• 1-tsp salt
• 1/2 tsp pepper

Directions:

1. In a skillet add the 2-tbs olive oil, onion, garlic, salt n pepper and sauté this until the onion is translucent and the garlic is golden. Add this to a bowl with the breadcrumbs, parsley, cheese and 1/2 cup of olive oil and mix all the ingredients together.
2. Using a scissor snip off the pointed tips of the artichoke leafs. Take a serrated knife and cut the bottom stem off to make the bottom flat then slice the top off the artichoke. Spread the leaves apart and remove the center choke. Use a fork to do this.
3. Take the stuffing and stuff the center of the artichoke then all the leaves. Place the artichokes in a Baking pan add 1″ of boiling water to cover just up to the first row of leaves and cover tightly with foil. Place in a 400 degree oven for 1 hour. Uncover and continue to bake for 15 minutes. You will know when they are done when a knife slides easily into the bottom of the artichoke. If you would like to crisp up the top of the artichoke just finish them under the broiler for a couple min.

While the artichokes are baking, prepare the broth by adding the olive oil to a saucepan and sauté the onion and garlic, salt n pepper. Sauté this for 2-3 minutes then add the broth and tomatoes and bring to a boil. Cover and simmer this for 15 minutes on a very low heat. Add the the parsley and turn off the heat.
Serving the artichoke with the broth in a bowl along with a spoon to spoon the broth over the artichoke.
–  Daniel Mancini