Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Searching for a vegetable that is healthy, delicious, filling, and feels like a real treat? Look no further than Lisa’s stuffed artichokes! Taught to her by her Sicilian Nana, Catherine Lione, Lisa’s stuffed artichokes are a signature dish at her table and a family favorite (Lisa’s daughter Felicia can’t get enough of them!). While at first these stuffed artichokes might seem daunting, they are actually very simple to make. And the best part, as Lisa says, is you bake them, then forget about them, take them out, and they are ready to eat! Buon Appetito e Tutti a Tavola!
Watch Lisa make the full recipe on the Lisa’s Italian Kitchen YouTube channel.
Lisa’s Stuffed Artichokes Ingredients:
4 medium to large artichokes, fresh with the stem trimmed and outer leaves removed
8 garlic cloves, chopped
3 ½ cups breadcrumbs
Italian seasonings added
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– ½ teaspoon dried basilico
1 to 1 ½ cups extra virgin olive oil
Lisa’s Stuffed Artichokes Directions:
Cut the stem off the artichokes so the artichokes will stand up. Remove all outer tough leaves of the artichoke.
Pry open the leaves of the artichoke with your fingers, until the artichoke looks like an open rose.
Add 1 cup of the olive oil to the breadcrumb mixture. Mix well until it forms a paste. Beginning with the exterior leaves, begin to fill the artichoke with the breadcrumb mixture, moving from the exterior leaves to the interior, putting the breadcrumb mixture in every leaf.
Place in a pasta pot with 1 -2 inches of water at the bottom.
Bake at 350 degrees for 45 minutes or cook the artichokes on stovetop for 45 minutes. Artichokes should be soft, and the breadcrumb mixture should be crunchy.