STEAMED ARTICHOKE METHOD:

1. Wash and trim all the pointy leaves off from artichoke.
2. For steamed artichoke: keep stem and lay artichoke on ts side in steamer basket.

STUFFED ARTICHOKE METHOD:

1. Trim stem off the bottom.
2. Peel the stem, dice it, and add to breadcrumb mixture.
3. Mix all dry ingredients along with diced artichoke stems together. Set aside.
4. Begin separating the leaves to make room for the breadcrumb mixture. Add the mixture in between the spaces between the leaves until you’ve used up the mixture.

STEAMING YOUR ARTICHOKE:

1. Add 1 Cup water into a large soup pot that will hold 2 artichokes side by side and enough room to cover your lid tightly. Use the strainer, but it’s not needed.
2. Place artichokes into pot ether on the strainer or set in the water.
3. Drizzle artichokes with olive oil, about ¼ C oil. Add slices of lemon are optional.
4. Bring water to a boil, reduce to a simmer and steam for about45- 1 hour or until leaves pull off easily. Cooking time depends on the size of the artichoke.
5. Check occasionally to make sure there is always a little liquid in the pot for the entire cooking time, at least ¼ Cup.