Stuffed Artichokes Recipe

Ingredients
<br>- 6 whole artichokes
<br>- 3 slices Italian bread, cubed
<br>- 1 clove garlic, minced
<br>- 1/8 cup chopped fresh parsley
<br>- 1/4 cup grated Romano cheese
<br>- 1/2 teaspoon dried oregano
<br>- 5 tablespoons vegetable oil, divided
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano,  2 tablespoons vegetable oil, salt and pepper; mix well.
<br>step 3: 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.
<br>step 4: Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.
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Ingredients
- 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

Directions
step 1: 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.
step 2: In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
step 3: 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.
step 4: Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

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