INGREDIENTS
- 4 medium fresh artichokes
- 2 -3 cups Italian style breadcrumbs
- 2 -3 tablespoons of grated parmesan cheese or 2 -3 tablespoons romano cheese
- 1 tablespoon dried parsley
- 1 teaspoon garlic salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 cup extra virgin olive oil
- 1 -2 tablespoon extra virgin olive oil (for drizzling)
Directions
- Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
- Trim off stems so artichokes sit on a flat surface.
- Trim off the pointed tips of each leaf.
- Set aside.
- In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
- Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
- You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
- Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
- Stuff desired amount of leaves and shake off excess mixture.
- Continue this step with remaining artichokes.
- Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
- Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
- Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
- Cool for 10 minutes; serve and Enjoy!