A guest post by Judith Natelli McLaughlin
Most recently, I posted about my Nonny’s famous—and
my favorite—stuffed artichoke recipe. When my mother recreates her
mother’s recipe, it brings a huge grin to my face and better yet, to those of my three
daughters. (Not to mention what it does to our taste buds!) —
But for my girls, there is an added delight. They are fortunate to have the bottomless memory of making this recipe with
their grandmother (my mom). One girl, or all three at once, have had
many-a sleepover at my parents’ house. And when they do, my mom usually
cooks with them.
Knowing artis are MY favorite, she taught the girls how to prepare, stuff and
steam this delightful food, as part of the Sunday meal we’d eat upon picking
them up. This photo is one of my oldest daughter, when she was about
six-years-old, stuffing her first artichoke! (
And here is the real story: When my mom cooks with you, she doesn’t
do the “fun stuff” and make you watch—oh no, she gives you the job and lets you
take ownership. A powerful way to learn, indeed!)
I am certain it is, in part, my mother’s love of
home-cooked meals, fresh fruits and vegetables, and food that started me on my
journey of writing about fruits and veggies in my book, Poems on Fruits & Odes to Veggies. (Well, that and my
dad’s love of poetry). Mom passed her passion on to me, and I am oh-so grateful
that she is passing it onto my daughters too, during their weekend
cook-offs. Everybody wins.
In case you missed it, I am reposting
Nonny’s Stuffed Artichoke Recipe. What recipes did your mom (or grandma)
pass down to you?
Stuffed
& Steamed Artichokes
1.
Prepare the artichoke: cut the stem off the bottom of the artichoke to
make a flat surface. Trim off the top of the artichoke too.
2.
Prepare stuffing – MIX
2
tablespoons chopped garlic
1/2
cup seasoned bread crumbs
1/4
cup parmesan cheese
(add
more or less of any of these ingredients to your taste. Trust me, you
can’t go wrong)
3.
Stuff the inner leaves of four artichokes with the bread crumb mixture.
4.
Place artis in pot with 1/2 inch of boiling water. Cover, lower heat and
simmer for 25 minutes. Check doneness by pulling a leaf out of the center. If
it pulls out easily, artis are done. If not, simmer longer until done.
5.
To eat, pull off one leaf at a time. With stuffing side in, run your
teeth along leaf and eat. Discard leaves.
