Fair warning: as a child, when my Nonno (and my father after him) cooked this delicacy, I used to evacuate the house! The smell of steamed Parmesan and artichoke can be quite pungent. BUT the taste was something I always ventured back inside for. For me, this dish is not just about the flavour- it is also about the experience of sitting around a table with family, slowly selecting the next petal to eat, and enjoying each other’s company in the sunshine.

Ingredients

• 1 artichoke head per person
• Breadcrumbs (approx ½ to 1 cup per artichoke)
• Parmesan or Romano cheese, finely grated
• Olive oil
• Salt and pepper
• Garlic, finely chopped

Method

1. In a mixing bowl, combine breadcrumbs with Parmesan, garlic and salt and pepper to taste. Obviously, if you want a stronger flavour for the stuffing, increase the amount of garlic and Parmesan.
2. Add olive oil so that the mixture is very slightly moist. The olive oil is for flavour, and so that the breadcrumbs “stick” slightly. Don’t overdo it- the mix should have a light, crumbly texture.
3. Use a teaspoon to gently pry the outside petals open, and deposit a teaspoon full of the mixture (as much as the petal can hold). Stuff it in well so that it is tightly wedged in at the base of the petal.
4. Rotate around the artichoke head using the same method. Gradually work your way in to the centre of the flower head, prising open each petal.
5. Place about 2-3 cm of water in the bottom of a pot, and bring to a simmer. The pot should just large enough to fit all your artichokes upright sitting next to each other, and have a lid to cover.
6. Once the water is steaming, place the artichokes upright in the pot, cover with lid and steam for approximately 20-35 minutes, or until the heart of the artichoke is soft. You may have to top up the water level occasionally.
7. Eat by picking off each individual petal, scraping off the stuffing with your teeth. You also want to scrape off the soft, bottom part of the petal, as this is edible. Discard the rest of the petals. Yum.