Try stuffing your globe artichokes when they are in season with a mixture of ciabatta, garlic, parsley and Pecorino cheese. You can crisp them up under the grill before serving if you like.
Something else. There are many variations to this recipe and this is a good one. Be "generous" when stuffing, separating the leaves with your fingers. Stuff the centre as well as between the leaves. This takes patience. When simmering the artichokes make sure the globes all fit snuggly together in the saucepan. The key is to prevent them from toppling over so that you do not have a soggy mess. You want to steam them so that the breadcrumbs and cheeses meld together. TY for the recipe!! BTW, I used Italian herbs instead and dipped the leaves in olive oil upon partaking. - 15 Sep 2008
Something else. Yum! I did prepare the artichokes slightly differently. I thought the stuffing would get really soggy by the time the artichoke was fully done so I blanched the artichokes for 20 minutes over medium heat, removed and drained off excess water then cut off the stem and tops and removed the choke (the prickly center, do not remove heart). Then I mixed the remaining ingredients in a bowl and stuffed each artichoke with mixture, spreading leaves to stuff. Arranged them in pan with about an inch of water, covered with foil and baked for 30 minutes at 220 degrees then uncovered and baked 10 minutes more. Serve with a slice of lemon and sprinkled with more cheese and parsley. I would definitely suggest using olive oil or even butter in the recipe not just plain vegetable oil. - 15 Sep 2008
Used different ingredients. This recipie is just like my granny makes. The only thing I did differently was add a bit of chopped up salami in the stuffing (like gran). I also used half chicken stcok and half water with lots of garlic cloves to simmer them in. We use the juice to pour on them after. Thanks for helping me come close to home. - 15 Sep 2008