Get some quality bread, Italian preferably. Not the stuff made at the grocery stores! The inside of that stuff is gummy. Get bread from a real bakery like Panera or Continental. Cut it into pieces and let it dry out thoroughly. But not stale...
...it's 2017 and I will say, if you get bread from a decent grocery store bakery it's better than it used to be.
...it's 2017 and I will say, if you get bread from a decent grocery store bakery it's better than it used to be.
To make the bread dry but not stale, get a whole loaf of good fresh bread that is not sliced, and cut it so the insides will show, i.e. down the middle (longways) to expose the white. Then cut it again into big pieces. Then leave them out on the counter on a tray and check them, switch them around 'cause you might see one side get drier than the other. Leave them overnight for 3 days. You could always stick it in the oven and get it hot but not toasted, and then when you pull it out it will get dry quicker. Taste them and make sure they don't have a stale taste before you grind them up.
Grate the bread in the food processor.
Add 1 cup of grated cheese for every 2.5 cups of bread crumbs.
Add some green onion, maybe 3 per batch (as she said, all of this depends on how much bread crumbs you intend to make. Let's pretend it's a full bowl on a food processor. The green onion is an ESSENTIAL part of this recipe). Add lots of fresh garlic, a pinch of oregano, several fresh leaves of basil, and process these ingredients until fine and add to the crumbs and cheese mixture. She told me not to overdo it on the oregano, but not to worry about overdoing the fresh garlic. Too much oregano can ruin a dish; I'm not sure there can be too much garlic!
Buy a slice of cured ham, preferably Hamilton brand. Wash and dry the ham. For every 3 cups of bread crumbs add ¼ cup of ham diced into little cubes.
I didn't ask her about salt and pepper. The cheese and ham will add some salt. Taste the raw crumb mixture and see if they need any salt. You don't want them too salty!
You can freeze this recipe, and use it for alot of different recipes. We use it to stuff artichokes, bread pork chops and chicken...I didn't ask her about salt and pepper. The cheese and ham will add some salt. Taste the raw crumb mixture and see if they need any salt. You don't want them too salty!
For the artichokes - buy some nice looking artichokes that are not the pointy kind preferably - you know how some are more flat and round on the top? I prefer those.
Cut off the tops of the big leaves (use a knife to slice the top flat). You're just trying to remove the tips of the leaves that have thorns on them. Not remove most of the thing like non-Italians on TV tend to do. Leave the choke - it's easy to eat around. Cut the stems off so the artichokes will sit flat on a plate. Peel the stems and set aside. Spread the leaves and wash the artichokes thoroughly, then set them top down on paper towels to drain.
Stuff the bread crumbs into every crack and crevice on the artichokes. Spread the leaves and aggressively stuff the artichokes until they are huge. Set them in a big pot so they are tightly enough together that they will not tip over. You can put the peeled stems in here, too - they are yummy. *CAREFULLY* add some salted water to the pot, just an inch or two or three, not too much or you'll wash out the stuffing from the artichokes; not too little or they'll burn on the bottom. Drizzle some olive oil on top of each artichoke. Cover and steam until they are tender. Keep an eye on the water and add as needed to make sure they don't burn on the bottom.
When they are done - eat 'em! The larger leaves you must scrape with your teeth then set aside. The smaller leaves can be eaten whole. The choke cannot be eaten, but the heart of the artichoke below the choke is delicious.
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