A delicious stuffing for a special change from ordinary boiled or steamed artichokes.
Ingredients:
6 whole artichokes
3 slices italian bread, cubed
1 clove garlic, minced
⅛ cup chopped fresh parsley
¼ cup grated romano cheese
½ teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste
Directions:
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, covered, for 1 hour, or until leaves pull out easily.
