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nana juliano's stuffed artichokes italiano

(1 rating)
lovelynjlady avatar
Recipe by
Jill Faucher-Ross
@lovelynjlady
Plainfield, NJ

A Cajun chef from Louisiana was chatting with me about artichokes once, and I found out that his recipe for stuffed artichokes that he serves in his restaurant and my grandmother's are just about the same! I didn't get the exact amounts from him, but here's my grandmother's recipe. Another holiday favourite we all looked forward to!

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For nana juliano's stuffed artichokes italiano

  • 4 md
    artichokes
  • 2 c
    Italian style seasoned bread crumbs
  • 2/3 c
    grated Parmesan cheese
  • 1/2 tsp
    ground black pepper
  • 1 dash
    salt
  • 6 clove
    garlic, minced or grated
  • 3/4 c
    extra virgin olive oil, more if needed

How To Make nana juliano's stuffed artichokes italiano

  • 1
    Preheat the oven to 350 degrees F. First, prep the artichokes. Cut the stems off so they can sit upright.
  • 2
    Then turn them sideways and slice about an inch off of the pointy end of it.
  • 3
    Then trim the very tips off of the rest of the leaves leaving them flat instead of pointed. Each artichoke should look flat at the top, with lots of little leaves that are straight across at the top of each leaf, and they should be able to stand.
  • 4
    Lastly, take each one and bang it upside down, leaves facing down, on the cutting board, to help open them up a bit.
  • 5
    Set the artichokes in a steamer rack with water in the pot and steam them for about 15 minutes. Just enough time to par-cook them. You don't want the leaves falling off of them. Allow them to cool a bit so you can handle them while you stuff them.
  • 6
    In the meantime, make the stuffing: combine the bread crumbs, Parmesan cheese, garlic, and a dash of salt and pepper in one bowl. Mix together.
  • 7
    When artichokes are cool enough for you to handle, spoon the stuffing into each leaf section, distributing the stuffing evenly between each leaf and each artichoke. Try to stuff as many leaves as possible.
  • 8
    Place the stuffed artichokes into a casserole dish with a half inch of water.
  • 9
    Drizzle olive oil inside each leaf of all four artichokes - don't spare the olive oil for this. Make sure every leaf has some olive oil.
  • 10
    Mist artichokes with water, too, or sprinkle a bit of water over them.
  • 11
    Cover with foil and bake for 30 minutes.
  • 12
    Remove foil. Bake for another 30 minutes.
  • 13
    To eat these, bite each leaf and pull. If you didn't stuff these, they'd be as if you licked 30 or 40 postage stamps, but the stuffing and the stuff on the leaves combine to create a wonderful taste sensation! You peel away the inner leaves, the inedible part until you get to the heart on the bottom. That's the most delicious part! Time-consuming, but oh are these so good.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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