By Rosalyn Hoffman on March 04, 2013
While they are kind of a pain to make, they’re so worth the effort.
We combine finely grated high quality parmesan and pecorino cheeses along with fresh bread crumbs, salt, pepper, a dash of garlic powder and freshly chopped oregano to make these little babies. We mix to taste: roughly 2 parts pecorino to 1 part parmesan and an equal amount of bread crumb.
Trim the tops of the artichokes, turn them upside down and with a bang flatten the tops on the counter to help open up the leaves. Stuff the leaves in concentric circles working from the outside-in using a teaspoon. Stand upright in a steamer (tricky, to be sure–we wedge ramekins filled with water between them to help keep them stable) and drizzle the top with a little olive oil. Steam for approximately 45 minutes or until leaves come off easily. A tip: We’ve learned the hard way to keep checking the water level in the steamer.