Ingredients: |
Ingredients: 6 Large Artichokes (Cleaned Stems cut off, and choke scraped out,outer leaves removed).
For Stuffing: 3 Cups Bread crumbs ( Italian Style) 6 Cloves garlic (Minced) 1 Small bunch Flat leaf parsley (chopped fine) 1/2 Cup Grated cheese ( Romano or Parmesean) 1/4 tsp. Black Pepper 1/4 tsp. Kosher salt 1/4 cup extra Virgin oilve oil : Cooking Liquid Water (Enough to come up 1/2- 3/4 of the way up the sides of the artichokes) 4 TBS. Extra virgin oilve oil (2 Tbs for cooking liquid, 2 TBS for Drizzling over the tops before simmering) 4 Cloves Garlic 1 Pinch Kosher salt 1/4 tsp Black pepper Remainder of bread crumb mixture
|
Directions: |
Directions:1. Clean artichokes wash well, Remove outer leaves.With a teaspoon scrape out the fuzzy choke, rinse well ( let the artichokes float upside down in a bowl of cold water until your ready to use them) Cut stems off so that the artichokes can stand. 2..In a medium bowl add breadcrumbs, grated cheese, salt, pepper, minced garlic,parsley, olive oil. Mix well the breadcrumbs should only be damp from the olive oil. 3. With a teaspoon stuff the atrichokes. 4.In a large heavy oven proof with cover pot add the remaining bread crumb mixture, garlic cloves ,salt, pepper, 2 TBS. olive oil, some water, mix well. 5. Place artichokes in pot( they should be touching so that they dont fall over during cooking) 6. Drizzle the tops with the remaining 2 TBS. of olive oil. 7. Cover with lid and bring to a boil. 8. Reduce heat to a slow simmer.and cook until tender . Approximatley 25-35 minutes.( leaf should be able to be pulled off with ease). 9. Transfer pot into a preheated 350º oven bake until tops are golden brown. |