Stuffed artichokes, the way my Grandmother made them, is one of my favorites foods. The crispy tops steamed breadcrumb mixture, and the tender artichoke meat on the leaves it the perfect combo. The only way to make these artichokes better is to add a glass of Poggio Grande Tagete! Salute!!
See ingredients, directions and pairings.
Large Artichokes, cleaned and trimmed
1 cup Italian Breadcrumbs, see recipe
1/3 cup Pecorino or Violife Plant-Based Parmesan Cheese, grated
1 Lemon, quartered
2 Dried Bay Leaves
2 tablespoons EVOO