Simple Stuffed Artichokes

By Cousin Reiss Duplessis

(The way I watched Mama do them In New Orleans)

Large artichokes

Bread crumbs

Parmesan cheese

Garlic powder (Mama took time to finely chop garlic cloves, and that’s

even better.)

Black pepper

Olive Oil

Trim stem so the artichoke will sit comfortably on it’s base. Boil

artichokes until tender but not falling apart. They’re done when a

leaf pulls off easily and the meat is easily scraped from the leaf

with clenched teeth. (I’ve also steamed them but steaming can be

tricky, they cook faster and fall apart easily.)

Place, standing up, in a flat backing dish. Let cool.

Mama never measured anything, so this is the fun part!

Mix bread crumbs, Parmesan cheese, garlic powder and black pepper a

large bowl.

If you must have an idea of measurement, try two to one with the Bread

crumbs and Parmesan cheese. Garlic to taste. (I’m liberal with

garlic! ) Black pepper to taste. Most good cooks will come up with

their own ratio.

Spread the leaves of the boiled, cooled artichoke.

Sprinkle the mixture into the spread leaves. Be generous! Fill them!

Drizzle, liberally, with a olive oil.

Bake at 375 or use temperature you like best on your stove, until

slightly brown on the tips.

I serve one artichoke per guest. Others with, less healthy appetites,

may share them.

Recently, a friend added chopped shrimp to the stuffing. Interesting,

but I like the simple one better.