Favorite Recipes: CombatCritic's World Famous Stuffed Artichokes Napolitana

This is my Grandma Sorrentino's stuffed artichoke recipe. My mom and Aunt Mary used to make these for me on special occasions because they were my favorite dish.

Recipe:

2 Large Artichokes

4 Cups Bread Crumbs

4 Extra Large Eggs

1/2 Cup Chopped Parsley

1/2 Cup Diced Italian Salami

1 Tbsp Salt

1 Tsp Pepper

2 Cloves Chopped Garlic

1 Tsp Dried Oregano

1 Cup Extra Virgin Olive Oil

1/2 Cup Grated Parmigiano Reggiano Cheese (parmesan will also work)

Mix the breadcrumbs, parsley, salami, salt, pepper, garlic, oregano and Parmigiano Reggiano in a large bowl, mixing thoroughly. Add the eggs (dont forget to crack them first) and 1/2 cup of the EVO, then stir until the entire mixture is moist (add extra egg, EVO or a little water if necessary).

Cut off the sharp tips of artichoke leaves and wash the artichokes. Stuff every leaf, filling the center (heart) as well.

Place a vegetable steamer in a large pot with just enough water so that it's just above the steamer bottom, bringing the water to a boil. Place the stuffed artichokes in the pot, drizzle with EVO, cover and steam for an hour and a half or until you can pull the leaves out easily.

Place the artichoke in a large dish (one each) and serve. Pull the leaves off with the stuffing attached, hold the leaf, place in your mouth and pull with teeth closed so that the stuffing and artichoke stay in your mouth, leaving only the outer part of the leaf. Toss the spent leaves in a large bowl.

Mangia e stati zitto ... Shut up and eat!

CombatCritic

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