Artichoke ... Choke

I tried out my artichoke side dish today. It was nothing to blog about, but I learned a lot and have an idea of how to change it for next week. The thing is, I haven't been very excited about stuffing a whole artichoke and I found this blog that showed a more "eater-friendly" approach. You peel off the outer leaves, cut the artichoke in half, scoop out the furry stuff, and then stuff them. I love the idea that you aren't peeling it apart at the table but can just eat the whole thing. That just seems better for an Easter dinner challenge.

So I followed the techical "peeling, scooping and boiling" instructions and then messed around with the stuffing a bit. The stuffing was basic with pecorino romano cheese, garlic, and water and olive oil. I added fresh sage and parsley...and then to add a little saltiness, I tried two things. One that I hoped my kids (and husband) would eat included capers. And the other, anchovies. I put the stuffing stuff in the food processor until it was kind of pasty. I then stuffed. Here is a pic.

I then put them on the grill for about 10 minutes. The stuffing didn't get as crispy as I wanted so I put it all in the broiler for a few minutes. This didn't really do it either. But alas time for dinner. And here was the biggest problem. I didn't peel off enough leaves so putting the whole thing in your mouth was frankly dangerous. So we kind of picked at them. The taste was good. Capers version better than anchovies I am sad to say. So, for next week, peel more leaves, more bread crumbs in the stuffing, and maybe a lower temp on the grill so that the stuffing can really bake without burning the artichoke on the bottom.

For Easter dinner I am planning a small ham and a whole fish, these stuffed artichokes and I don't know what else...chocolate bunnies perhaps?