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1
Cut off stems of artichokes and set aside.
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2
Cut off top of artichoke leaves, creating a flat top.
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3
Cut thorns off top of each leaf on artichoke.
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4
Gently stretch artichoke from inside to create hole for stuffing.
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5
Cut away little purple/white thorny leaves in center.
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6
Peel away outer skin of stems so that it is fresh all around.
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7
Chop stems into small cubes for stuffing.
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8
In a large bowl drizzle olive oil over bread cubes until they're moist.
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9
Add salt & pepper, chopped onion and garlic, sliced olives and chopped stems.
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10
Work together with hands.
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11
Check olive oil content by squeezing stuffing into a ball in your hand.
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12
If it sticks together, there's enough oil, if not, add more.
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13
Stuff mixture tightly into center of artichokes -- as tightly as possible.
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14
In a large stove top pot (ie.
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15
Dutch Oven) add water half way up artichokes.
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16
Artichokes should be firmly together in pan.
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17
Add salt and 1 1/2 cups of extra virgin olive oil to water.
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18
Make certain water is high enough but not beyond half way.
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19
Bring water to a slow boil in covered pot.
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20
Baste leaves around stuffing with broth from the pan every 15 to 20 minutes for approx.
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21
3 hours.
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22
When outside leaves are tender they're done.
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23
Before removing from pan, baste stuffing one last time, then pack down stuffing with a fork.
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24
Serve with a little bit of broth in bottom of bowl.
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25
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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26
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
