Italian-Stuffed Artichokes with a touch of New Orleans heat
Italian breadcrumbs – big container
Parmesan/Romano cheese blend (use same amount as bread crumbs)
Italian Seasoning, to taste
Fresh minced garlic, to taste
Fresh shallots (Green Onions), to taste
Real bacon bits, to taste (no need to add salt with this ingredient)
Diced jalapeños, to taste
White pepper, to taste
Extra virgin olive oil – sprinkle a bit in stuffing mix, top to cook.
thinly-sliced lemon for topping.
Prepare 6 artichokes- Cut a flat top, then trim off the stickers with scissors. Cut the stem flat just before the base, so it can stand. Rinse and shake dry, placing upside down to drain.
- Mix breadcrumbs, Italian seasoning, fresh minced garlic, fresh shallots, real bacon bits, diced jalapeños, white pepper, and olive oil (all ingredients except lemon). Stuff mixture into Artichokes, gently spreading the leaves and filling each.
- Place snugly into pot so they don’t fall over, add water to cover bottom ¼” or so. (Check water from time to time or Artichokes will burn.)
- Drizzle extra virgin olive oil over each.Crown with thin lemon slices.
- Cover pot and cook on low-medium until boiling point, reduce heat to slow cook until leaves can be pulled off. Drain and enjoy while warm, save the rest in foil and plastic wrap. Can be re-heated by steaming again in foil. Don’t microwave.
(See My Dip perfect to go along with this recipe: Webb’s Musty Dressing!)