Artichokes Sicilian Style

The other half of my Sunday Dinner.

My Mom used to make these quite often, when I was growing up. I loved them and figured out that they were truly the most simple dish.

The only effort involved is getting the choke out of the center of the artichoke. I use a melon ball tool, to help me there.

I cut the top off the artichoke with a knife and I also cut the ones I don't reach, with a pair of scissors.

You need to cut the stem, so the artichoke will sit correctly in the pot.

You sprinkle Progresso Italian Style Bread crumbs all over the artichoke, making sure to get it in between all the leaves.

Then you drizzle olive oil all over it.

If you want, sprinkle them with cheese. (I do not do this)

Fill a pot with a small amount of water. (Note: I filled it with too much water, in this photo)

Bring to a boil, lower the heat and cover the pot.

Cook for about an hour or until you can easily pull a leaf off the artichoke.

Let cool and enjoy.

In regard to the technique of eating one. You take a leaf and you put the tender end in your mouth and pull the flesh and bread crumb off. The tough part of the artichoke is not edible.

The bottom of the artichoke is the prize at the end of the rainbow, truly luscious.

Note number 2. Don't ever get those big ones that are in the store (see my pot for an example of what not to buy) they are too woody. Go with smaller ones, they are more tender.