ART BLOG article
'It might choke Arti…'
I want to share this WONDERFUL story and recipe from my friend, Leanne, about her grandpa Tony. She graciously gave it to me for my 2017 calendar. Leanne, who I haven’t seen for (oh, my!) 40-plus years???, went to Stoddard Elementary in Anaheim, California, with me. A long, long, time ago….
But just one thing before I get to that, check out this wonderful video I remembered from childhood. I used to love watching Little Rascals with my brother and this scene always stuck in my mind. I kept thinking about it as I was painting. “It might choke Arti…”
Story and recipe:
My Grandpa, Tony Ragusa, came to America through Ellis Island, as young man. He brought with him, many skills from Calabria, Italy. One skill being he could grow any vegetable in a patch of ground the size of a postage stamp! I was always amazed when he’d find a patch of soil in his small yard, and make big beautiful vegetables grow! He’d come to church with us every Sunday and most times, would bring a bounty of seasonal fruits and vegetables from his garden. I loved it most when he’d bring the artichokes! A beautiful plant to behold, but even more, they were such a treat to have and eat. I watched as my Mom would clean and prepare the artichokes making them ready to “stuff”. Soon enough she let me make the breadcrumb stuffing myself, and gave me the job of “stuffing the artichokes”. I stuffed proudly! (I think I secretly stuffed a little more in mine to be honest.) Oh, the wonderful aroma of steaming stuffed artichokes. Heavenly, just heavenly. There isn’t a time that I don’t think fondly of my Grandfather and my Mom on Sundays past, when I make the traditional artichokes for my own family now.
Prep 4 artichokes by cutting off the stem, 1/2 inch off the tops and the thorns off all the remaining leaves. Rinse well under cold water, pulling the leaves open slightly. Let them drain bottom side up.
Mixed together in a bowl:
1 1/2 C. of seasoned Italian bread crumbs
1/2 C. fresh finely grated Parmesan cheese
1/2 C. fresh finely grated Romano cheese
1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. ground garlic or garlic powder.
Slightly spread the leaves. Fill each leaf with stuffing using a spoon or your hand, starting front the middle and work out.
Place stuffed artichokes in a pot and fill bottom of the pot with a good amount of water for steaming. Pour olive oil over each artichoke. Cover and bring to a boil. Simmer for an hour. You’ll know it’s done if a leaf pulls out easily.