Yesterday I tried something new. I prepared and served stuffed artichokes. Up until that point, my experience with eating artichokes extended to smothering their hearts with cheese and spinach in a dip. I can not say that these stuffed artichokes were better, but they certainly were different.
A stuffed artichokes recipe first caught my eye when I was researching Oktoberfest recipes on The Beeroness earlier this fall. If you are a first-time artichoke stuffer like me, checking out the great pictures The Beeroness provides is a good idea.
They may look complicated, but stuffed artichokes are not at all difficult to prepare. To get the filling in between the petals, I found it easiest to place my artichoke right down into the bowl of stuffing mixture. I then spooned the stuffing mixture right over the artichoke itself, filling its petals almost like water running down a fountain.
Although they are easy to prepare, these stuffed artichokes are a mess to eat. I wished I would have worn a plastic bib like they give you at seafood restaurants on the beach and placed a metal bucket nearby to discard the leaves.
I did not tear out the heart of my artichoke (sounds so cruel!) as seen on The Beeroness, and I am glad I did not. Taking a bite from the center felt like a reward after nibbling through all of the outer petals! And did you know the artichoke heart that we most often eat will actually bloom over time? Lovely and delicious. Enjoy!
- 4 artichokes
- 1 cup Italian bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ cup cooked and crumbled bacon
- Olive oil for drizzling
- 1 cup beer for steaming
- Trim the artichokes by cutting one inch off the tops and removing the stems so the artichokes can sit upright. Use kitchen scissors to trim the pointy tips off each petal.
- Combine the bread crumbs, Parmesan cheese, and bacon in a bowl.
- Loosen the petals of a choke from the center (so that it looks like a flower in bloom). Fill in each petal with a little of the bread crumb mixture.
- Drizzle lightly with olive oil.
- Place the artichokes (stems down) in a pot so that they fit snugly and remain upright.
- Fill the pot with an inch or two beer (or water) and place a lid over the top.
- Steam over medium heat for 40-60 minutes or until the petals can be pulled from the center of the vegetable without too much tugging.