Tonight’s dinner was a bit of a tag-team affair – Victor made the artichokes and gnocchi, and I made the sauce.

I never had stuffed artichokes as a kid – they were always steamed and served with mayonnaise for dipping the leaves. Stuffing them brings them to a whole new level.

The basic recipe is breadcrumbs, grated parmigiano, garlic powder, some crushed red pepper flakes, olive oil, salt, and pepper. Mix everything together, trim the artichokes, and then pull the leaves apart and stuff the breading into all the cracks and crevases. Place in a steamer and cook until tender.

The gnocchi came out of the freezer – Victor made a double batch the last time he made it.

For the sauce, i started by grilling a pork tenderloin. When it was mostly done, I brought it in to rest.

Into a skilled went a chopped onion, chopped zucchini, about 2 cups of Victor’s pasta sauce, and the pork that I sliced.

Everything simmered a few minutes, and dinner was served!

Stuffed Artichokes

 

 

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