INGREDIENTS
Large Artichokes
2 Chicken Bouillon Cubes
1/2 stick Butter
3-5 Garlic Cloves, diced
1 Cup (seasoned) Breadcrumbs
(plain is ok too)




















With strong scissors, cut off points on leaves.




















Cut off the stems as close to the bottom leaves as possible.
Place "stem" side up in a pot of water, low boil for 45 min,
making sure the stem is up.




















NOTE: I once worked for a restaurant that did not par boil the
Artichokes, but rather just stuffed them uncooked, and then
baked plain in the oven for what
seemed like ages.
Consequently, everyone that would order their stuffed
Artichokes never finished them. They were really really tough
and nasty.
When you par boil them as I describe above, you are
decreasing the baking time, if you want to store in the fridge
for later. (You can bake just a little bit, then refrigerator them,
so they can just simply be reheated). They will keep in the frig
about 5 days. Do NOT wrap with tin foil as it will oxidize. Wrap
up with saran wrap. Par boiling also allows the leaf's to
gradually cook and soften naturally, and lend towards a much
softer Artichoke.

Now, dice Garlic.



















Nuke 2 Chicken Boillion cubes in 2 Cups of Water




















In another coffee cup, melt 1/2 stick of Butter





















Now to finish up with the next step....
FINISHING UP

After 45 minutes, flip the Artichokes over so the stem is on
the bottom, and continue to boil for about 15 min more.
You'll see that the leaf's can be easily separated.




















With large utensils, remove from pot and put in baking pans.
NOTE: At this point the Artichokes are done, and you can
enjoy dipping the leaves in either Garlic Butter and/or
Hollandaise sauce.
But in this case, we need to bake the Bread crumb mixture.

Once in baking pans, separate the leaves a bit.
























































You'll need about 1/2 cup of more of (seasoned) Bread
crumbs per Artichoke. Unseasoned is fine too. Add Garlic,
melted Butter and Bouillon mixture to Bread crumbs.
You're going to want a mushy type of mixture. You can add
bits of water, or more melted Butter or more Bouillon mixture
or all if you want. A dash of Lemon Juice is optional.



















Stuff the mixture into the separated leafs. Fill the baking pan
1/2 way up with water, as the leaves shouldn't dry out while
baking, but kept moist. While it is baking, check every few
minutes, and replace with more water if necessary. You do
NOT want it to burn by not having water to keep it moist!!You
can pour over melted Butter before and/or directly after
baking.
Bake 350*F for about 30 min.



















Now to plate and serve....
PLATING AND HOW TO EAT




















Pluck the leaf's off, with a bit of Bread crumbs on it, and
scrape the soft part of the leaf against your teeth.



















See the White part of the leaf on the above right? That's the
part that you scrape off with your teeth and eat.
Your objective is to get to the HEART of the Artichoke, which
is buried down close to the stem. You need to bypass and
discard the "choke" which is cone shaped with a point, and is
directly above the heart.
The heart is closest to the stem and is the best part!!
Stuffed Artichokes
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