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.
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.