Stuffed
Artichokes
1
cup bread crumbs
1/2 cup grated Pecorino-Romano Cheese
1 tablespoon parsley, chopped
1/4 teaspoon garlic powder
salt & freshly ground pepper to taste
6 tablespoons olive oil
4 artichokes
2 cloves of garlic, sliced
Serves
4
1.
Combine bread crumbs, Pecorino-Romano Cheese,
parsley, garlic powder, salt, pepper, and 2 tablespoons
of the olive oil in a medium bowl. Mix together
well.
2.
Cut stems off artichokes, flush with bottom. Cut
pointy leaves off the top of the artichokes. Spread
leaves of each artichoke out and push stuffing
in between them.
3.
In a pot just large enough to fit the artichokes,
add the sliced garlic cloves, 2 tablespoons of
the olive oil and the artichokes. Drizzle the
remaining 2 tablespoons of olive oil over the
top of the artichokes.
4.
Turn heat on to medium and cook until sizzling
about 1-2 minutes. Add water to reach 1/2 way
up the sides of the artichokes.
5.
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.
6.
Transfer to a serving platter, drizzle a little
of the liquid from the pot over the artichokes
and serve.
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