Well, not for the initiated, but for those unaccustomed to artichokes they can seem a little off putting at first. I actually still remember the first time I ate one because it was such a strange looking little veggie to me. But quite a few years later they are one of my favorites and whether they are fried, sauteed, in risotto or simply steamed and served with an aioli I am all over it. They are all over the supermarkets now, just in the last few weeks so trying a new recipe is more than time appropriate. These can get a little messy to eat if you are like me and like to use your fingers so if your have high maintenance guests save this recipe for a more laid back crowd.

INGREDIENTS

4 artichokes

1cup bread crumbs

1/2 cup grated Pecorino cheese

1tbsp chopped parsley

1/4 tsp garlic powder

2 garlic cloves

Of course olive oil, salt and pepper—you know to grab those before reading here.

DIRECTIONS

Cut the stems off of the

artichokes, flush with the bottom. Cut points off of all leaves and cut off the top of the

artichokes. Combine bread crumbs, Pecorino cheese, parsley,

garlic powder, salt, pepper, and two tablespoons of olive oil in a medium bowl. Mix together well. Spread the leaves of each artichoke out and push stuffing in between them.

In a pot a bit larger than the

artichokes, add the sliced garlic cloves, 2 tablespoons of olive oil and the

artichokes. Drizzle two tablespoons of olive oil over the top of the

artichokes. Turn flame to medium and cook until the olive oil sizzles, about 1-2 minutes. Add water roughly half way to the top of the artichokes. Cover and cook until the

artichokes are tender and a leaf is easily pulled off, about 45 minutes. If liquid is evaporating too quickly, check every 15 minutes, add a little more water. When you pull the artichokes out the water should be fairly well boiled down, if not boil it down a little more and drizzle over the artichokes after you have plated them.

A little extra grated Pecorino and maybe some aioli alongside are a nice touch as well.

And for a little fun, check out the history of the artichoke, http://tinyurl.com/cwd46k