Italian Stuffed Artichokes
Our founder, Jo Marie Scaglia, is Kansas city’s very own “Midwest Martha.” Whether she’s whipping up a new Grab & Go meal, dressing a gorgeous seasonal table, or experimenting with a new cocktail for the weekend, Jo Marie’s creative brain never stops (lucky for us!). And with the holiday season around the corner, Jo Marie wanted to share a little bit of the love that inspires her through the holidays – and it starts with a family recipe!
“As a kid, our Thanksgiving table was anything but traditional,” Jo Marie said. “The first course was always pasta, which is hilarious to me, followed by your more traditional entrees and sides; eggplant parmesan was also a must.”
Another peculiar add: Italian Stuffed Artichokes. This was a staple on the Scaglia holiday table, cooked up by Jo Marie’s Mom, Kathy (or “Coco,” as her Grandkids call her). Featuring a mix of common pantry items like Italian breadcrumbs, grated parmesan cheese, parsley, garlic, and olive oil – this cheesy, garlicky delight tops the list as one of Jo Marie’s favorites.
“Of course taste is always the top priority – but it doesn’t hurt that it’s also a beautiful addition to a traditional holiday meal,” Scaglia said. “And strangely enough – it’s a green veggie that the kiddos fall in love with, which has a little to do with flavor and a lot to do with how it’s eaten!”
You can find Jo Marie’s Italian Stuffed Artichokes available in the Caffetteria Grab & Go coolers now – or you can cook up the recipe for yourself using the recipe below!
Italian Stuffed Artichokes
Ingredients
6 whole artichokes
2 cups Italian breadcrumbs
2 cups grated parmesan cheese
1/2 cup minced parsley
6 garlic cloves, minced
1 teaspoon of salt
1 teaspoon of pepper
1/4 cup of lemon juice
1/2 cup olive oil
6 tablespoons of butter
1/2 an inch of water (in the pan)
Instructions
Cut artichoke tops off and trim leaves off the pointy part
Mix breadcrumbs, parmesan cheese, minced garlic, parsley, salt, and pepper in a bowl
Pull leaves apart to open artichoke and stuff breadcrumb mixture into artichoke
Take lemon juice, olive oil, and melted butter- mix together and set aside
Place stuffed artichoke in a stockpot and fill with water- one inch up on the pan
Drizzle melted butter, olive oil, and lemon juice on top of artichokes
Place on stovetop at high and bring to a boil, covered
Let the water come to boil and let simmer for 45 minutes- or until leaves are tender and can be pulled from artichoke
Serve warm or room temp
