Most recently I posted about my Nonny's famous, and my favorite, stuffed artichoke recipe. When my mother recreates her mother's recipe, it brings a huge smile to my face and to the faces of my three daughters too. (Not to mention the delight it brings our taste buds).
But for my girls, there is an added delight. They are fortunate to have, always and forever, the memory of making this recipe with their grandmother (my mom). One girl, or all three at a time, have had many a sleepover at my parents' house. And when they do, my mom uses the time to cook with them. Knowing artis are MY favorite, she taught the girls how to prepare, stuff and steam this delicious food, as part of the Sunday meal we would eat upon picking them up. This photo is one of my oldest daughter, when she was about six-years-old, stuffing her first artichoke! And here is the real story, when my mom cooks with you, she doesn't do the "fun stuff" and make you watch; she gives you the job and lets you take ownership. A powerful way to learn, indeed.
I am certain it is, in part, my mother's love of home-cooked meals, fresh fruits and vegetables, and food, that started me on my journey writing about fruits and veggies in my book, Poems on Fruits & Odes to Veggies. (That and my dad's love of poetry). Mom passed her passion on to me, and I am grateful she is passing it on to my daughters too during their weekend cook-offs. The girls spend time with their grandmother, they learn how to cook, they become familiar with a vegetable such as the artichoke, and I eat a wonderful Sunday dinner that I didn't prepare. EVERYBODY is happy. In case you missed it, I am reposting Nonny's Stuffed Artichoke Recipe. Have you tried it yet?
Stuffed & Steamed Artichokes
1. Prepare the artichoke...cut the stem off the bottom of the artichoke to make a flat surface. Trim off the top of the artichoke too.
2. Prepare stuffing.... mix 2 tablespoons chopped garlic, 1/2 cup seasoned bread crumbs and 1/4 cup parmesan cheese (add more or less of any of these ingredients to your taste. Trust me, you can't go wrong)
3. Stuff the inner leaves of four artichokes with the bread crumb mixture.
4. Place artis in pot with 1/2 inch of boiling water. Cover, lower heat and simmer for 25 minutes. Check doneness by pulling a leaf out of the center. If it pulls out easily, artis are done. If not, simmer longer until done.
5. To eat, pull off one leaf at a time. With stuffing side in, run your teeth along leaf and eat. Discard leaves.
