A delicious stuffing for a special change from ordinary boiled or steamed artichokes
Prep Time
1 hr 25 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
In a medium bowl combine bread cubes
garlic
parsley
Romano cheese
oregano
2 tablespoons vegetable oil
salt and pepper; mix well.
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.
Bring to a boil over high heat; reduce heat to low and simmer