When making dinner is a pain...but worth it!

The produce department in our grocery store has a discount rack in the back corner. It really depends on when you go - sometimes it's just been stocked and it's full of great deals (that just need to be used that day). Other times it's the leftovers from 2 days ago, which I wouldn't even include in a well-cooked casserole.

Well last week I hit it right, and found several packages of fresh artichokes for $.40/artichoke (normally $1/artichoke). Most of us would look at a whole artichoke and say "What on earth am I going to do with THAT?" but I recently experienced my first Italian Christmas, complete with homemade pizzelles and stuffed artichokes. The basic recipe includes making some type of bread crumb-based stuffing, stuffing the artichoke behind each leaf, and steaming them in a bath until the bases of the leaves are tender and pull away from the artichoke easily. I liked the artichokes I had at Christmas, but didn't have the recipe. Instead, I did some internet research, and combined the best from each recipe. I think the results are quite tasty!

Italian Stuffed Artichokes

Ingredients:
4 fresh, whole artichokes $1.60
3 cups of breadcrumbs (if Italian seasoned, omit the dried spices) $.75
2T + 2T extra virgin olive oil (sorry, regular vegetable oil won't work!)
2 T lemon juice
1/4 C parmesean cheese (the powdered kind is fine) $.25
1-2T diced garlic OR 1 1/2 tsp garlic powder
1 1/2 tsp basil
1 1/2 tsp oregano
1 tsp parsley
dash of salt and pepper
2-3 cups of broth (I used bullion to make mine) $.15
Red or white wine (if available, or omit)

Total Cost: $2.75
Servings: 4 (GENEROUS), or 8 (appetizer-sized)
Cost per serving: $.68, or $.34

To Make: 

1. If your artichokes look "sad" (as mine did) or you can easily bend the stem, trim the tip off the stem at an angle and set them in a bowl of ice water for 15-30mins, or until the stems firm up. 
2. Meanwhile, prepare the stuffing. Combine breadcrumbs, dried spices, and cheese in a medium sized mixing bowl. Use a spatula to mix in the diced garlic, lemon juice, and 2T of olive oil. 
3. Prep the artichokes. Cut off the stems and the first circle of leaves at the very base attached to the stem. "peel" the outer layer of tough skin off the stem, then dice finely. Add the diced stem to the stuffing and mix well to combine. Lay the artichoke on it's side and cut off the top (about 25% of the artichoke). Now that the artichoke won't poke you, pull open the tightly packed leaves to make room for stuffing. Rinse the artichoke thoroughly under cold water, making sure to get into the crevices behind the leaves.
4. Fill the artichokes. Take pinches of stuffing with one hand, and use the other hand to pull back a leaf while you insert the stuffing with the other. This process will take a while. I listened to NPR in the meantime! 
5. Place the artichokes in a pot that allows them to touch one another so that they will not tip over. Pour 2-3 cups of broth into the pan around the artichokes. You want the liquid to be halfway up the sides of the artichokes. If you have any wine, add about 1/2 cup into the broth. Drizzle the remaining 2T of olive oil over the artichokes, top with salt and pepper. Cover the pan and bring to a boil.
6. Boil 45min. To check for done-ness, use a pair of tongs to pull on a leaf - it should pull out easily when they are done. Serve with dishes to pile up the leaves - to eat, people place the leaf in their mouth and scrape their teeth along the underside of the leaf, pulling off the stuffing and the soft base of the artichoke, then dispose of the rest of the leaf. Sometimes dipping oil is offered for the leaves to be dipped in - but we thought they were great the way they are!