Stuffed artichokes helped define the 60's for me.
I was first introduced to stuffed artichokes as a very new teen, visiting my hippie cousin Rosie in Greenwich Village in NY. I remember passing by the clothing shop" Paraphernalia " when Go Go boots were all the rage and mini skirts were the thing to wear.
I remember her mom, my Aunt Ida seeing a man with long hair walking and yelling at the top of her lungs" Is that a boy or a girl?" We quickly hushed her up. That was her way, just blurting things out. She had no filter, but that was her charm.
We passed a deli, and on the way to Roses" hippie tiny apartment, we bought a stuffed artichoke. Rosie taught me how to eat it by pulling the leaves and dipping them in garlic lemon butter. Man, I felt worldly that day.
I'm all about food substitutions. These days I am mostly salt free, totally gluten free , and dairy free with the odd exception here and there of Parmesan. Yours may be different than mine. I try to recreate the taste I remember with the ingredients I can have.
2 cups Breadcrumbs, I use plain GF
1/2 teaspoon garlic powder
1/4 cup olive oil
squeeze of lemon
With a kitchen shears, snip off the sharp ends of the artichoke, all the way around. Slice the stem so it sits flush on the cutting board. Its best to make two so they sit in the steamer evenly.
In a medium sized bowl, add in all the stuffing ingredients. You want to make sure the breadcrumbs have enough olive oil in them to loosley stick together.
With a teaspoon fill each leaf with some breadcrumbs, about a 1/2 teaspoon each.
Place the artichokes in a large pot on a steamer. Make sure there is enough water under the steamer. ( about 3-4 cups) as this will evaporate. Cover and cook on medium heat for up to an hour.
Remove carefully, and served with a melted Vegan or dairy garlic lemon butter.
Happy Spring/ Summer everyone! Stay safe !!