This simple recipe is a great way to introduce novices to the splendors of artichokes. Serve the artichoke whole. To eat the artichoke, pull individual leaves off with your fingers. Hold the pointy end of the leaf between your fingers and put the other end in your mouth and pull it between your teeth to scrape the flesh off the leaf. When you reach the center of the artichoke (the heart), remove the fuzzy part with a knife or spoon and scoop out the heart with a spoon. The heart is edible and delicious!
2 trimmed and cooked artichokes
½ cup unseasoned dried bread crumbs
¼ cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon freshly grated Romano cheese
1 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
5 basil leaves, minced
Freshly ground black pepper
Steve Petusevsky for “The Oldways Table”
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