Stuffed Artichoke w/ Garlic & Parmesan Recipe

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Staffed artichokes are one of the most common ways of eating artichokes in Italy. Native to the Mediterranean, the artichoke is harvested year-round, but more than half of the crop is harvested between March and May.

The fall crop usually peaks in October. The ‘vegetable’ that we
eat is actually the plant’s flower bud. Most people cook the whole artichoke and slip each petal, one by one, through their teeth until they reach the tender heart which is entirely edible.

If you’re intimidated by this unusual-looking vegetable, you’re not alone. But once you learn the simple procedure, preparing artichokes is easy.

Click the link to see the recipe.

Stuffed Artichoke w/ Garlic & Parmesan Recipe

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