Stuffed Artichokes

Stuffed Artichokes

Serves four

You will need:

4 large artichokes, trimmed

For the filling:

12 tbsp seasoned bread crumbs

2 tbsp grated Romano cheese

1/2 tsp black or red pepper

1 tbsp fresh chopped parsley

5 tbsp olive oil

1 tbsp white wine

2 cloves finely chopped garlic

1/2 fresh lemon

With a knife, cut 1/2 an inch off the tops of each artichoke. Then take a scissor and trim each leaf. This will remove the spiny thorns off the tip of the leaves.

Cut the bottom stem to flatten the artichoke bottom, so the artichoke can stand alone.

Place the artichokes in a large pot with 4-5 inches of lightly salted water and the 1/2 lemon, cut into half again.

Bring to a boil, then reduce to a simmer. Simmer for 60-75 minutes.

Artichokes can be pre-cooked 1-2 days in advance and stuffed when needed.

If you decide to cook in advance, cool and save the artichokes in the cooking liquid.

For the filling, mix all of the ingredients together in a medium bowl. With a small teaspoon, evenly spoon the bread mixture between each artichoke leaf, making sure to evenly distribute the mixture between all four artichokes.

After stuffing, place the artichokes in a baking dish.

Add one cup of the cooking liquid to the bottom of the baking dish.

Cover with foil and bake in a 365 degree oven for one hour.

Remove the foil during the last five minutes of baking.

The artichoke leaves should pull from the artichoke easily.

Serve one artichoke per person.