mangiafoglie (the leaf eaters)

I loved my grandpa's stuffed artichokes. Soaked in olive oil and encrusted with bread crumbs, they were a delicacy like none other. Aside from cutting the pricklys off the artichoke heart, my gramps also scolded me for not getting all the "meat" out of the leaves and would do so himself. With help some from fellow stallionettes Kz and As, we got stuffing.

Andrea packs in the stuffing

Stuffed artichokes, fennel-hazelnut-cranberry salad (vcon) and multigrain garlic bread.For dessert, another grandpa issued *childhood* favorite, peaches in wine.

This meal was sheer sensory flashback, the piles of artichoke leaves, the tangy peaches. A wonderful way to remember grandparent kitchen love.

Stuffed artichokes:

Create breadcrumb and olive oil mixture to taste

cut off bottom of artichoke and parboil for 5-10 minutes

Remove and cut off lower leaves and top prickly crown

fill w/ crumb mixture

bake for 1/2-45 minutes @ 350

water on the bottom of the pan is optional

After eating the leaves and getting to the heart-cut off the very bottom and very top of it. Enjoy!

Peaches in wine:

Simply soak peaches in wine. The longer the better.