MY GRANDMOTHER’S KITCHEN

She taught me how to make stuffed artichokes. Bread crumbs: Just regular bread crumbs mixed with some oregano and basil for added Italian flavor. Parmesan cheese: A nutty and salty tasting hard cheese that melts and coats the stuffing of the artichokes. Parsley: Slightly peppery and earthy in taste, fresh parsley adds color as well as flavor to the dish. Garlic: Essential! It is pungent, aromatic, and when it cooks, it sweetens and strengthens in flavor. Lemon juice: Bright and acidic flavor that coats the artichokes before they cook. Olive oil: Coats the stuffing and tops to help everything cook evenly.

She taught me how to make stuffed artichokes. Bread crumbs: Just regular bread crumbs mixed with some oregano and basil for added Italian flavor. Parmesan cheese: A nutty and salty tasting hard cheese that melts and coats the stuffing of the artichokes. Parsley: Slightly peppery and earthy in taste, fresh parsley adds color as well as flavor to the dish. Garlic: Essential! It is pungent, aromatic, and when it cooks, it sweetens and strengthens in flavor. Lemon juice: Bright and acidic flavor that coats the artichokes before they cook. Olive oil: Coats the stuffing and tops to help everything cook evenly.