Stuffed Artichokes
This is a recipe I copied from “The Italian Woman’s Club” 1970 edition, I have always had good luck with this version of stuffed artichokes and it gets good reviews by friends and family. I hope you enjoy it and continue sharing it with your friends and family.
Stuffed Artichokes
- 4 lg. or med. artichokes
- 4 slices bread (I use wheat)
- 1 clove garlic
- 2 Tbsp olive oil
- 1 tsp salt
- 3/4 tsp pepper
- 1 cup minced parsley
- 2 cups water
- 4 artichoke stems
- 1 cup Romano cheese
- Remove outside lower leaves and cut off stems. peel stems, dice in small pieces, and put in bowl. Cut off top 1/3 of artichoke and trim off the sharp ends of each remaining leaf tip. Scrape inside of artichokes, removing the sharp center and fiberous choke. Wash artichokes and drain.
- Prepare stuffing:
- Break bread into small pieces and dampen with oil, mix well with ingredients in bowl. Add the cup of grated cheese, garlic, salt and pepper, parsley mixing well.
- Spread open center of each artichoke and stuff with a generous handful of stuffing. Put the prepared artichokes in a deep wide pan, add water, cover and cook simmer 30 minutes on medium heat or until leaves are tender.
- Eat by pulling out individual leaves and scraping off the tender meaty ends.
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