Marion Cunningham’s Garlic Crumb Walnut Stuffed Artichokes

Preparation

• 1 Bring a large pot of water to a boil and then prepare your artichokes..2 Use a small paring knife to peel the coarse fibers from the artichoke stems and to remove the tough bottom leaves. Use a chef”s knife to slice 1-inch off the top of each artichoke. With kitchen scissors, snip off the prickly tops of the remaining side leaves.3 Drop the artichokes into the boiling water, and boil gently unitl the bottoms of the chokes are tender when pierced with a fork, 15 to 20 minutes, or alternately steam the artichokes on a rack above boiling water until tender, 20 to 30 minutes, depending on size.4 Remove the artichokes from the water and turn them upside down on a large plate to drain.5 While the artichokes are cooking, prepare the bread crumbs. Tear each slice of bread into 5 or 6 pieces.6 Blend a few seconds in a blender or food processor until you have crumbs.7 Spread the crumbs on a baking sheet and dry them in a 250 degree Fahrenheit oven until lightly golden, about 15 minutes.8 While the artichokes are draining, prepare the stuffing. In a medium size bowl, toss together the crumbs, garlic, salt, olive oil and walnuts, and mix well with a spoon or fork.9 Using your fingers, separate the artichoke leaves so they open up a little. Spoon a small amount (about 1 teaspoon) of stuffing between the leaves until all the stuffing is used. Serve warm or chilled.
• Source: Marion Cunningham and California