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Fresh artichokes start showing up in the market usually in May and in September. From September through Christmas I prepare many different artichoke dishes, but stuffing them is one of my favorite preparations.
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 6 servings
6 large globe artichokes
1 lemon, cut in half
1 tablespoon extra-virgin olive oil
1 stick pepperoni, half chopped finely, the other half in thick slices
5 cups loosely packed white bread crumbs, chopped very fine
4 tablespoons flat leaf Italian parsley
3 cloves of garlic, minced
3/4 cup Parmesan cheese, grated
1 large egg
1/2 cup pine nuts
Salt and ground pepper to taste
Cut the pointed tops of the artichokes with a scissor and rub the entirely with the lemon. This prevents the leaves from turning brown. Remove the smaller lower leaves, and cut the bottom stem so the artichokes are flat.
Combine the breadcrumbs, finely chopped pepperoni, garlic, grated cheese, parsley, pine nuts and salt and pepper together. Taste the mixture to make sure you have enough salt. Add the egg and some olive oil to the mixture and mix until the mixture holds together in you hand when you squeeze it.
Stuff between each leave. If you chose to just stuff the middle, you must clean out the leaves and hay in the middle of the choke and fill the cavity. In our family we always stuff each leave.
Place them in a very large pan of water reaching up to just below the first set of leaves. Add the chunks of pepperoni, salt and pepper.
They will take at least 45 minutes to 1 hour cooking time on medium heat. They are done when you can easily pull a leaf out of the coke. Be sure they are completely cooked, as the bottom of the leaves will be hard if undercooked.