My mom eats them with seasoned butter; my dad, mayo; and a host in Spain, sliced thin and grilled. I go butter at home, so tasty. They leave that sweet residue on your palate, have luscious hearts and are totally worth any extra effort.
Berkeley Bowl – yes, again mention of my favorite grocery store – was selling 3 for $1.00. How do you pass that up? You don’t.
They were the small kind, so stuffed with breadcrumbs seemed like the right thing to do, seeing as that the leaves wouldn’t yield much meat to teeth off. It was my first time doing this, so let’s learn together.
You can either cut the top half off first – or peel the leaves until you get to the tender yellow ones. Either way you’ll end up with a little something like this:
- Next time I will cut off more of the leaves, because once they baked for that long, they were a little too dry and crisp
- Also make sure to coat the exposed parts of the heart in olive oil so they don’t dry out
- I would also recommend experimenting with the stuffing. It would have been great with regular garlic, sausage or even mushrooms. And if you use a bigger artichoke, you get an even bigger cavity to fill – yum!