Zelinda's Stuffed Artichokes

Mom has been extolling the health benefits of the artichoke on the digestive system for as long as I can remember. Over the years I've learned to value her sound advice, which has been handed down from generation to generation.  Once again she was spot on, as confirmed by the information I gleaned while searching for information on the artichoke, which is part of the thistle family and found in Italy as far back as the 9th century. Cynarin, a chemical compound found in the pulp part of the leaves actually helps digestion by  increasing the bile flow (ref.Wikipedia). According to different articles it is also known to lower cholesterol by increasing the HDL/LDL levels. No wonder while visiting Italy everyone insisted on offering Cynar, a bitter aperitif liqueur.  However, I think I'll stick with the taste of a steamed stuffed artichoke for a ' two in one', taste and healthy component. 

These stuffed artichokes  were often found on my parent's table and so when I spotted them at the grocer's I couldn't resist making a few just the way mom still makes them. The recipe for this  filling is more than sufficient for three to four artichokes depending the size of the artichoke and the quantity used to fill each one.

Ingredients:
Filling:
1 1/2 cup breadcrumbs
1/2 cup finely chopped parsley
1 1/2 tablespoon finely chopped celery leaves
1 tablespoon finely chopped fresh oregano leaves (2-3 sprigs)
2 garlic cloves finely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes peeled and chopped
3 eggs slightly beaten
2 tablespoons extra virgin oil

In a mixing bowl combine the 1st five ingredients and season with the salt and pepper. Toss in the tomatoes and mix in the beaten eggs and oil to combine.
Topping:
1 tomato sliced for topping
mozzarella for topping

Tomato breadcrumb filling

 Once you have rinsed the artichokes, cut off the stem and trim the bottom.

 Remove the outer thorny layers of leaves

 Cut off  an inch off the top of the artichokes

 Place in a bowl of ice water to which has been added juice of 1/2 lemon to avoid discoloration

 Take the artichoke and gently spread the leaves to prepare them for the filling.

 Spoon in the prepared breadcrumb filling between the inner leaves,

with your fingers pat the filling into the artichoke leaves.

Top each artichoke with a slice of tomato and a generous dollop of buffalo mozzarella cheese.


Pour 2cups of water in a saucepan and add the artichokes. Drizzle the tops with some extra virgin oil. Cover and cook on medium heat until the water starts to boil. Turn down the heat and continue to simmer for 35-45 minutes.