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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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A delicious stuffing for a special change from ordinary boiled or steamed artichokes. Ingredients:
6 whole artichokes |
3 slices italian bread, cubed |
1 clove garlic, minced |
1/8 cup chopped fresh parsley |
1/4 cup grated romano cheese |
1/2 teaspoon dried oregano |
5 tablespoons vegetable oil, divided |
salt and pepper to taste |
Directions:
1. Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2. In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.
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