Frankie And Johnny's Stuffed Artichoke
From an uptown new orleans institution: franky and johnny's restaurant, on arabella street, one of new orleans' great neighborhood restaurants.
Steps
Slice off the pointed ends of each artichoke.
Rub a lemon on the cut ends to prevent browning.
Slice off the stem end of each artichoke so that they sit up straight.
Fry the bacon until crisp.
Drain.
Crumble into a bowl , and mix in the next 9 ingredients.
Spread the leaves of each artichoke as much as possible , and pack in a generous amount of stuffing around them.
Tap each artichoke gently to let any loose stuffing fall off.
Stand them in a casserole or roasting pan just large enough to hold them in a single layer.
Add water to a depth of 1-1 / 2 inches.
Pour a generous amount of olive oil over each artichoke , letting it seep in and top each artichoke with a slice of lemon.
Bring the water to a boil , cover , lower the heat and steam the artichokes until the leaves pull off easily , at least 1 hour or more.
Check the water level after about 25 minutes , and add more if necessary.
Serve hot or warm.
The stuffed artichokes can be prepared in advance and reheated befor.
Ingredients
artichokes, smoked bacon, italian seasoned breadcrumbs, parmigiano-reggiano cheese, pecorino romano cheese, green onion, parsley, garlic cloves, salt, fresh ground black pepper, cayenne pepper, olive oil, lemons