This photo was taken in 1954 at the Horace Day School in New Haven, Connecticut. Freddie Donroe, my dad, is on the far left in the second row from the bottom.
Cute as he was, he was known far and wide as a brat. Not only did he steal anything with silver paper, but also, according to his aunts and uncles, he always had to have his way. One day, the whole family was planning a trip to the Bronx Zoo. No one wanted to bring Freddie. His Uncle Gerry summed it up best: “He’ll end up wanting a giraffe, and I’m not cutting a hole in the roof of my car for his pet giraffe.” (He did eventually get to the zoo, and no giraffes went missing.)
In honor of my dad, here’s one of his favorite recipes. Happy Father’s Day!
The heart is usually considered the best part of the artichoke, but this tasty stuffing will make you appreciate the leaves, too.
6 large artichokes
3 or 4 cloves of garlic, chopped
¾ cup breadcrumbs
¾ cup Parmesan cheese
¾ cup olive oil
Cut off stems of artichokes so they will sit flat. Cut off top third of artichokes to remove the sharp thistles. Remove and discard the tough leaves from the bottom two layers. Using kitchen scissors, cut off any remaining sharp tips from the leaves. Holding the bottom of the artichoke, bang it upside-down to open the leaves for easier stuffing.
Fill bottom of pan with 1½ inches of water. Place artichokes in pan. Divide garlic equally between the six artichokes and rub into the crevices between the leaves. Sprinkle 2 Tbsp. breadcrumbs and 2 Tbsp. Parmesan cheese over each artichoke, then drizzle each with 2 Tbsp. olive oil. Cover pan with foil and bake at 300°F for 2 hours.
To eat, pull off leaves one at a time and holding the tough, upper part of the leaf, use your teeth to scrape the stuffing and tender artichoke meat into your mouth. Continue, making a pile of leaves on your plate, until you reach the heart. With a spoon, gently scrape away the fuzzy choke. The heart is what’s left. Enjoy.
Dora [Barbaresi] Donroe
New Haven, Connecticut
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