Stuffed Mini Artichokes

This post comes as a result of an impulse buy.  While doing my grocery shopping for the week, I came across a package of mini artichokes.  I immediately remembered my grandmother making stuffed artichokes as a special holiday treat.  I also fondly remember my mother insisting on ordering them whenever we went to a restaurant with the offering. 

Nostalgia got the best of me and I left the store with a package of 20 mini artichokes.  At least now I know I can invite guests over with confidence that they'll be a hit!  For a manageable recipe, I decided to prepare 8 mini artichokes.  Enjoy!

Ingredients:
8 mini or small artichokes
1 1/2 cups of italian seasoned breadcrumbs
4 Tbsps of grated pecorino romano
1 Tbsp dried parsley
1 tsp of sea salt
1 tsp of fresh cracked black pepper
1/2 cup of olive oil
additional olive oil (keep separate to drizzle)

Normally my first step will be to preheat the oven or heat source, but since the prep for this one is a little more extensive and tedious, my first step is to put on some music or TV or something to keep you occupied!!!!

Now preheat the oven to 375 degrees and prep a baking dish with sides at least 1 inch high by adding enough water to coat the bottom of the dish.  Then, wash the artichokes and dry them.

Next, cut the stems of the artichokes so they will stand up on their own.

Now spread open the leaves of the artichoke so there is room for the filling.  Also take the time to trim off the points of each individual leaf.  You'll thank me later for this!!

Now we will mix the breading.  Combine all of the dry ingredients (leave out the oil!)  Then slowly add in the oil and continue to stir.  Do so until the breading is clumping easily. 

Take the artichoke and dip it upside down into the breading.  Then, using your fingers, spread the breading in between each leaf and scoop in more until all leaves have some.  This is why we cut off the points of the leaves earlier!!

Beautiful!  Do this for each of the artichokes.

Then place all of them in the dish with water 

Now this step is optional.  If you have extra breading, sprinkle on top  of each artichoke.  

Finish off your prep by drizzling the artichokes with olive oil.  

Bake at 375 degrees for about an hour.  The leaves will turn dark green to black in color, which is a good indicator of doneness.  Also keep an eye on the color of your breadcrumbs.

Now all that's left to do is enjoy!  And hopefully you have someone to enjoy them with, especially if you bought too many like I did :)