Wow…I’ve got to be honest I would probably get those tested, I think those artichokes have been doping with some Russian Olympians.
Snip leaves, boil in lemon water. Spread leaves, stuff with seasoned breadcrumb garlic and parmesan cheese, garlic and did I mention garlic? Lastly I place a piece /chunk of a sharp provolone in the heart and drizzle a little olive oil over them. Place in a pan with chicken stock, bake 20-30 mins…(the breadcrumbs will dictate time) plate and serve with said chicken stock in bowl and a little drizzled across the artichoke.
(I was recently introduced to a method where you use almost equal parts breadcrumbs with a shredded cheese mix, rather than grated parm which I use. This produces a much more chewy / cheesy stuffing which I have really enjoyed)
@sck very interesting I have never seen that preparation before. Interesting…do you eat the entire thing then or still just pick the leaves?
@ratgirlagogo you beat me to it!!
Did I mention I use garlic in my recipe?