I went home to New Orleans last weekend and had an awesome time. I got to Christen my new Godchild Olivia:
And I also spent a ton of time with my niece and nephews. It was such a great trip home. Besides all the quality time I spent with the little ones, my siblings, my parents and my in-laws I managed to do some world class eating. I had fresh fried trout I caught myself and I also got the opportunity to learn how to make one of my mom's classic dishes - Stuffed Artichokes. My mom is not one who cooks from recipes so she dictated the steps as she went along. I am so honored to have this recipe in my arsenal now.Stuffed Artichokes
Recipe courtesy of my Momma
Cut off stem and trim off a small portion of the top of 4 artichokes and trim the top of each leaf.
Wash each artichoke and spread open in order to stuff.
Turn Upside Down to drain.
Mix together 3 cups of breadcrumbs, 12 0z of Parmesan cheese, 6 oz of Fontina cheese, 6 scallions, 1/2 of an onion, 6 cloves of garlic in a large bowl.
Begin stuffing artichoke at the outside leaves by inserting stuffing filled spoon and pulling back in order to loosen the leave to make room for the stuffing. (If you hear the leaves pop that is a good thing.)
Continue to stuff from the outside-in until your entire artichoke is stuffed.
Place the artichokes tightly packed in a dutch oven on top of a contraption like the one below. (Mom didn't know what it was called and I couldn't find it on the Internet)
Sprinkle the stuffed artichokes with water in order to prevent the olive oil from rolling off.
Drizzle the stuffed artichokes with olive oil.
Squeeze lemon juice on the top of stuffed artichokes and place a lemon slice on top of each artichoke.
Pour about an inch of water in the bottom of the dutch oven and steam stove top on medium heat until leaves fall off easily. Be sure to check during cooking process because water may need to be added.
