2 citalian bread crumbs
1/2 cparmigiano-reggiano cheese
2 Tbspparsley, chopped
·drizzle of olive oil
How to Make Stuffed Artichokes
- In a large bowl combine the breadcrumbs, garlic, cheese, salt, pepper and parsley. Mix well. Take the artichoke and open the leaves as much as you can and insert the breadcrumb mixture. Start at the bottom and work your way up working around the artichoke. Stuff to desired amount (I like mine full) and then shake off excess. Continue with the remaining artichokes.
- Cut the stems in half and place them on the bottom of a saucepan large enough to accommodate the artichokes. Place the artichokes standing up on top of the stems. Drizzle generously with the olive oil. Add enough water to the saucepan to come 3/4 up the sides of the artichokes.
- Cover the saucepan and bring to a boil. Lower the stove to a low simmer. Cook until soft, at least 45 minutes. Check the water periodically, you may need to add a little more if it evaporates. It’s pretty hard to overcook these, but you do not want them to be dry so don’t undercook them and make sure it’s covered tightly. The results are Mangialicious.