Directions: |
Directions:Prepare artichokes: Cut off pointed tips of the artichoke leaves and the stems at base. Peel stems and save. Remove at least 2 layers of leaves breaking them off near the base (they are too tough to eat). Holding artichoke firmly by base, firmly tap the top of it on a hard surface to loosen the artichoke up. With your fingers spread/pull the layers out a little so you can fill it with crumb/cheese mixture. You can take a spoon and go to the center of the artichoke and scoop out the feathery inside. You don’t have to do this, but then don’t eat it if you don't.
In a medium bowl combine bread crumbs, salt/pepper, Parmesan cheese, and parsley. Stuff each artichoke between the leaves with the bread crumb/cheese mixture. Tightly pack artichokes with the base on the bottom and the cut end facing up in a heavy pot that is just large enough to fit all of the artichokes without letting them tip over. This is important – you don’t want a pot that is too big because they will tip. Place stems between artichokes in pot. Pour 2 T olive oil over each artichoke. Cover artichokes with water. Bring to boil. In the mean time, peel potatoes and cut crosswise into 1” circles. Lower flame and place potato circles on top of the artichokes. Sprinkle with salt/pepper. Cover pan and simmer until potatoes are done to touch (45-60 minutes). Artichokes should be tender. If water level is low, add a little water and return to burner and let cook 10 more minutes. When they are done, some of the crumb/cheese mixture will have mixed with the water to form a nice gravy. The stems and base of the artichoke are especially tender. Serve in a shallow bowl and scoop up the gravy with bread and butter. |
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