Artichokes are a big favorite in my family. In Connecticut where I live it is not possible to find good artichokes all year round. They are only available during a very limited number of months. My mother-in-law Vicky used to make stuffed artichokes and when I was a newlywed she taught me how to make them. I have learned a thing or two in the meantime and though I don't make them very often because they are so work intensive, when I am nagged by my family I will make up a huge batch and invite everyone over. We eat them as the main course, when we eat artichokes we have two or three each and nothing else with them.

For stuffing you need to pick the perfect artichokes. You want them to be as square as possible, I try to avoid buying the ones that are pointy. When you are purchasing be sure to look for black spots, you want to avoid these. Take a good look at the stem and make sure that it is nice and firm, squeeze it a bit. It should not give way under pressure.

When you get your artichokes home it is best to cook them as soon as possible. The first thing I do is to cut the stem off very close to the bottom. Be careful as you do this next step because the ends of the leaves are very sharp like a thorn and you will end up cut and bleeding if you are not careful. You need to remove any damaged leaves and cut the ends off the rest of the leaves. You then cut off the top, just lay the artichoke on it's side and cut it down about three quarters of an inch. This next step is important. Take the artichoke by the bottom and slam the whole choke face down on your wooden cutting board. Oh by the way, I use a wooden cutting board. Sometimes you will need to slam it more than once to help it open up then use your hand to stretch it open.

Fill your kitchen sink with water and throw the artichoke in there while you cut and trim the remaining artichokes.

Set out a large plate and get your flavored bread crumbs. Have several large Dutch ovens available to put the stuffed artichokes in. Place your first artichoke on the plate and pour bread crumbs over it, shake it and stretch the leaves and pour more breadcrumbs, keep stretching and pouring until no more will fit. Be sure to pull all the leaves out even the outside ones. Place the artichoke in the pan. Add enough to make a nice tight fit. Pour olive oil slowly over the artichokes to set the crumbs. Now slowly fill the pan to within and inch of the top of the artichokes with water being sure to gently pour water over top the artichokes.

Bring the water to a boil, lower the heat and cover. Cook for about forty five minutes checking periodically and using a spoon to pour the water over the artichokes.

Use a slotted spoon to remove. Eat and enjoy. You remove one leave at a time and scrape the crumbs and the meat off with your teeth. You will know your artichoke is perfectly cooked when there are no dry crumbs, all of them should be moist. When you get to the hairy part stop. Dig out the heart and enjoy this delicacy.

This is not the only way to cook artichokes but in our family, it is the only way we like.

Learn more about this author, Belle Starr.
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