Artichokes. They are so tasty, but so many of you are scared to buy them fresh because they look like such a daunting vegetable to prepare. I mean, why mess with all those pointy ends and a long cook time when you could just buy them jarred or frozen? I get you, and I’d be lying if I said I didn’t tend to purchase those varieties too, but I really want you to get down with the ‘choke.
Because there is something gratifying about cooking the heck out of something you found difficult to approach and then realizing, “eh, that wasn’t so bad.” I can promise you this: Talking yourself up to cooking a whole artichoke is easier than talking yourself into going for a run. Well, I’d rather do just about anything than go for a run, I am sure you find that totally surprising. I am the vision of fitness, I know. Let’s quickly talk about how effing annoyed you are when you hear Cameron Diaz say in an interview that she doesn’t work out. Sure thing, fit and forty. You don’t work out at all. Listen, you and I both know you weren’t just blessed with that body. You work your ass off for it, literally. So just be honest and say, “Hell yes I work out and I am proud of this hot bod I earned.” Being coy is just annoying and misleading, not to mention selling yourself short. When I hand whip heavy cream, you better bet every person this side of the Rockies is hearing about it. “That is hand whipped, can’t you tell the difference? I slaved over that bowl.”
Anyway, let’s skip the short cut method, just this once guys. These stuffed artichokes are worth the extra effort, promise!
- artichokes - 2, whole
- lemons - 2
- parmesan - 1/2 cup, freshly grated
- whole wheat bread crumbs - 1/2 cup, freshly processed
- olive oil - 1/4 cup
- parsley - 1/2 cup, chopped
- garlic - 4 cloves, chopped