How to Prepare Italian Stuffed Artichokes

This is one of my favorite Italian recipes. Artichokes can be a great side dish when prepared with all the ingredients I have in this recipe. Pauline Libutti Artist & Writer Buon Appetito Recipes www.RiverRockCritters.com

Instructions

Difficulty: Easy

Things You’ll Need:

• 6-7 cups bread crumbs
• 1/2 cup grated Romano Cheese
• 4 tablespoon parsley, chopped
• Salt & freshly ground pepper to taste
• 1 tbsp. oregano
• 2 tbsp. basil
• 1/2 cup olive oil
• 4 artichokes
• 2 cloves of garlic, finely chopped
• 2 whole onions finely chopped

1. Sauté onions and garlic in olive oil until onions are cooked and just starting to brown. Remove from heat and then add Italian bread crumbs, i.e. (bread crumbs with parsley, oregano, and basil), salt, and pepper to taste. Mix together well. Let cool then add the Romano cheese.
2. Cut stems from artichokes, flush with bottom. Use a potato peeler to clean the outside of the stems, dice and boil them until tender, then add to stuffing. Cut pointy leaves off the top of the artichokes. Spread leaves of each artichoke out and push stuffing in between them.
3. Put artichokes in steamer pot just large enough to fit the 4 artichokes. Drizzle an additional 2 tablespoons of olive oil over the top of the artichokes.
4. Add water to reach the bottom of the steam rack. Cover and cook until the artichokes are tender and a leaf is easily pulled out, about 45 minutes. If liquid is evaporating too quickly add a little more water.
5. Transfer to a serving platter. Drizzle a little of the liquid from the pot over the artichokes and serve.