Description
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
- ⅛ cup chopped fresh parsley
- ¼ cup grated Romano cheese
- ½ teaspoon dried oregano
- 5 tablespoons vegetable oil, divided
- salt and pepper to taste
Instructions
- 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.
- In a medium bowl combine bread cubes
- garlic
- parsley
- Romano cheese
- oregano
- 2 tablespoons vegetable oil
- salt and pepper; mix well.
- 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.
- Bring to a boil over high heat; reduce heat to low and simmer
- covered
- for 1 hour
- or until leaves pull out easily.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 6