posted by Mai 03-31-103 7:43 AM
Jeanette's Stuffed Artichokes
submitted by Madeline from Mt. Airy, Maryland, USA
1 loaf of Italian bread, day old for grating
1/2 cup of Italian parsley or curley
2 cloves of garlic, crushed or you can use garlic salt
1/2 cup of aged grated cheese, Romano, macaroni or reggiano
1/4 teasp of salt
1/4 teasp of pepper
4 medium to large firm artichokes
Mix all ingredients very well, taste for seasoning.
Cut artichokes stem off so artichoke can stand up. Cut outside leaves about half way so sticker is removed. Open chokes wide enough for stuffing. Stuff artichokes, don't be stingy!
Place in a pot large enough to hold the 4 chokes snug. Fill pot with water just touching the heart of the choke. Add 1 tablespoon of Berio oil to the water. Simmer chokes about 30-45 minutes, depending on the size.
If you want to use half water and half chicken broth to simmer the chokes you can do so.