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Or- WTF is that thing?
This is how to do Italian style stuffed artichokes.
First, using a knife, slice off the top of the choke. I find a serrated slicer works best...those leaves are TOUGH! Trim the stem off the bottom, leaving a level surface at the bottom of the choke. Trim short leaves and the cut end off the stem.
Next, rinse the choke under cold running water, spreading out the leaves and shaking out the water a couple times. Your choke should look like this- clean and leaves a bit spread out.
Next, make up the stuffing. I like Progresso Italian breadcrumbs and standard "shaker" type parm, in a 50/50 mix. I also add a bit of extra garlic powder. Allow a half to 3/4 cup mix for each choke.
Apply a squeeze of lemon juice to each choke, then pour mix on top of choke, spreading leave and allowing mix to settle down into the body. Make sure to get a bit in each "layer".
When choke is stuffed, apply a tablespoon-ish pat of butter to the top.
Chokes are steamed, along with the stems (not in pot yet) in a large pot with perhaps 3/4 inch or so of water and a squirt of lemon and some kosher salt. Keep heat to low simmer covered, and keep an eye on water level. After the first 15 min. or so, move chokes in pot to prevent sticking/burning. Cooking time is around 45 mins... when you can grab a leave from a layer or two in and it comes free easily, chokes are done.
Eating them requires another post... seriously ;{) I'll be sure to document the process.
This is how to do Italian style stuffed artichokes.
First, using a knife, slice off the top of the choke. I find a serrated slicer works best...those leaves are TOUGH! Trim the stem off the bottom, leaving a level surface at the bottom of the choke. Trim short leaves and the cut end off the stem.
Next, rinse the choke under cold running water, spreading out the leaves and shaking out the water a couple times. Your choke should look like this- clean and leaves a bit spread out.
Next, make up the stuffing. I like Progresso Italian breadcrumbs and standard "shaker" type parm, in a 50/50 mix. I also add a bit of extra garlic powder. Allow a half to 3/4 cup mix for each choke.
Apply a squeeze of lemon juice to each choke, then pour mix on top of choke, spreading leave and allowing mix to settle down into the body. Make sure to get a bit in each "layer".
When choke is stuffed, apply a tablespoon-ish pat of butter to the top.
Chokes are steamed, along with the stems (not in pot yet) in a large pot with perhaps 3/4 inch or so of water and a squirt of lemon and some kosher salt. Keep heat to low simmer covered, and keep an eye on water level. After the first 15 min. or so, move chokes in pot to prevent sticking/burning. Cooking time is around 45 mins... when you can grab a leave from a layer or two in and it comes free easily, chokes are done.
Eating them requires another post... seriously ;{) I'll be sure to document the process.
I have to admit...the first time I ever even tasted an artichoke was last month. 
Never thought I'd like the things but I was pleasantly surprised. Looking forward to seeing how you eat these 
After wrasslin' with the picky things to prep them..I think your opinion of the buggers might change... 
for the detailed process. I think I'll give this a shot.
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