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As a young child I was a very finicky
eater. If I didn't like the way something looked I would
refuse to eat it. Stuffed Artichokes is one of
the dishes my Mom would make that I would not touch. All
I can say now is I am glad that you grow out of
some things. Serves 4 1 cup bread crumbs ½ cup grated Pecorino-Romano Cheese 1 tablespoon parsley, chopped ¼ teaspoon garlic powder salt & freshly ground pepper to taste 6 tablespoons olive oil 4 artichokes 2 cloves of garlic, sliced | ||
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| 1. | Combine bread crumbs, Pecorino-Romano Cheese, parsley, garlic powder, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Mix together well. | |
| 2. | Cut stems off artichokes, flush with bottom. Cut pointy leaves off the top of the artichokes. Spread leaves of each artichoke out and push stuffing in between them. | |
| 3. | In a pot just large enough to fit the artichokes, add the sliced garlic cloves, 2 tablespoons of the olive oil and the artichokes. Drizzle the remaining 2 tablespoons of olive oil over the top of the artichokes. | |
| 4. | Turn heat on to medium and cook until sizzling about 1-2 minutes. Add water to reach half way up the sides of the artichokes. | |
| 5. | Cover and cook until the artichokes are tender and a leaf is easily pulled out, about 45 minutes. If liquid is evaporating too quickly add a little more water. | |
| 6. | Transfer to a serving platter, drizzle a little of the liquid from the pot over the artichokes and serve. | |
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