During my four month hiatus I wasn’t only working on content for my new and improved Megan and Eggs. I also was catching up on some much needed R&R.

Back in March my mom came to stay with us for a long weekend. I was super excited! My shopping buddy was in town, my fellow wine taster, and my head chef!! Before she even got here we had a list of things we were going to make. The morning after she landed we headed to the grocery store to pick up some essentials.

When her eyes caught our massive California artichokes she had to get them. Now that I have been here for five years I have gotten used to eating steamed artichokes the west coast way… dipped in mayonnaise. But my health crazy mom couldn’t stop gagging when I suggested we have them dipped in the artery clogging spread. Instead she insisted we have them the Italian way… stuffed.

Since it was a few weeks before Easter I couldn’t help but agree. You see, every year for Easter I remember one of the things my grandmother would make was stuffed artichokes. In a huge family, that was a lot of artichokes!! But it had been so long even my mom had to remember how they were made, so we called my stepdad. They ended up coming out so good before she hoped on the plane back to JFK she picked up two more California artichokes to take home to Connecticut.

Hope you enjoy as much as we did!

2 large artichokes
2 cups Italian seasoned bread crumbs
1 garlic clove, chopped
3 button mushrooms
3 Tbsp olive oil
Salt and pepper

1.  Rinse artichokes and cut off stem. Cut close to body of the vegetable allowing it to sit on it’s own. Set aside. Cut off the top of the artichoke and any of the remaining points on the leaves on the outside of the artichoke. Throw this away.
2.  Looking down on the artichoke push the leaves outward from the heart of the vegetable creating a small bowl in the middle. You want a 1.5-2 inch diameter to have enough room for stuffing. Set aside.
3.  Chop steam of artichoke and quickly sauté with garlic in 2 Tbsp olive oil and mushrooms. Combine bread crumbs, egg, and sautéed mixture together in large mixing bowl.
4.  Stuff mixture into center of artichoke. Using a small spoon will help push out the leaves to allow a big enough bowl in the center.
5.  Place into large sauce pan with about 1 inch of water along the bottom of the pan. Drizzle with 1 Tbsp of olive oil and cover. Bring the water to a boil and then lower to simmer.
6.  Allow to simmer for 45 minutes or until outer leaves are tender.
7.  Dip outer leaves in mayonayes or melted butter or eat plain.
**Can also add two bay or sage leaves into simmering water to add flavor to the outer leaves.