Note to self: Buy more baby artichokes next spring!

It's decided. Next spring, I'm buying those baby chokes three times a week! My local TJ's has stopped carrying the box of baby chokes, and instead, have the large, globe artichokes.

I've never cooked the regular duds, and I had a mad craving for the baby versions, so I decided to give it try. Plus, the stuffed artichoke recipes I've been seeing have been looking might de-lish.

The prep took an hour! An hour for TWO artichokes!

I ate them, and they were good, but the prep was way too long. They were...okay I guess.

My bf said he understands why people like artichokes so much now, he even likes these ones better.

My tastebuds (and heart) are with the baby versions.

For the stuffed artichokes, I tried VeganYumYum's recipe (I like her step-by-step pics!):

Stuffed Artichokes with Herbed Sundried Tomato Stuffing
For two artichokes

2 Artichokes, prepped as shown above

Stuffing
2 Cups Breadcrumbs
4-5 Tbs Fresh Chopped Herbs, I used Marjoram
1/3 Cup Chopped Sundried Tomatoes, oil packed
1/4 tsp Salt
Black Pepper, to taste
Olive Oil

Broth for Steaming
3 Cups Water
1 Vegetable Bullion Cube
3-4 Lemon Slices
1 Bay Leaf
Black Pepper

Herbed Sundried Tomato StuffingToss all the ingredients of the stuffing together, save the olive oil. Drizzle the olive oil into the stuffing mixture until just moistened.

Stuffed Artichokes
Fill the center cavity of each artichoke with stuffing. Use the remaining stuffing in between the leaves of each choke. Spread the stuffing out as evenly as you can, stuffing in as many leave crevices you can get into.

Stuffed Artichokes - Ready to Steam
Place broth ingredients in the bottom of dutch oven large enough to fit the ‘chokes. Set the ‘chokes inside, making sure the broth level only covers an inch or so of the bottom of the ‘chokes. Simmer, covered, for 30-45 minutes, or until the leaves are tender and can be removed with a gentle tug.