Since I write memoirs, and I discuss cooking with my Italian family in my memoir anthology, here’s some more talk on food.
Don’t know where my mom got this recipe, but I remember it from my childhood and now make it for us at home. It’s really easy to make, but it does take some prep time. This recipe is for two medium to large artichokes. If you’re making more, add ingredients and some prep time.
Cut stems of artichokes in order to stand them up flat, and cut tips of each leaf.
Mix minced garlic into 3/4 t0 1 cup water.
Mix paremsan in with bread crumbs.
Pour water with garlic into mixture of bread crumbs and cheese. Stir together until pasty.
Fill each leaf of the artichokes with bread crumb mixture.
Fill large pot with two inches of water and 1/4 cup lemon juice. Place artichokes in pot and heat water until boiling. Lower heat to simmer. Cover and cook for 30 to 40 minutes. Check leaves to make sure they are tender. Serve and eat one scrumptious leaf at a time.