- 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
- 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.
05/02/2018
recipepes.com
Stuffed Artichokes, recipe
PT15M
PT1H
5
455 calories
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