I learned to love these as a little kid, eaten simply with a bit of mayonnaise. Pull off a leaf, dip, grasp just the bottom edge firmly between your teeth and pull. Repeat until you expose the tender flower. Dad would help me removed the flower and scrape down to reveal the whole of the artichoke heart. Jackpot! The meaty flesh now consumable bite by bite. Well worth the effort. He would also buy pounds and pounds of the little ones and marinate them, jarred for later use for antipasta, salads or dishes.
I'm not a big fan of the breadcrumb version of stuffed artichokes, so to take this little adventure to the next step I am stuffing two extra large globes with a chorizo rice mixture. Precooking and removing the inner flower leaves creates a nice container for the spicy ricey goodness. A dipping sauce with sour cream and horseradish compliments the chorizo zest.
|A large artichokes stuffed with Beef Chorizo and Basmati Rice Medley|
Click Read More for Recipe