Mom’s Baked Stuffed Artichokes

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Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

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Some families ate canned peas; Marie’s family ate artichokes. Often they were simply steamed until tender and then served plain with little bowls of oil and vinegar for dipping the leaves before eating. Or they were baked. First the artichokes were simmered until almost tender, then drained and the chokes removed. Seasoned crumbs (homemade from yesterday’s bread) were stuffed down between the leaves and the artichokes were baked until the crumbs were browned.