Sicilian Stuffed Artichokes
Makes 6 servings
- 2 cups bread crumbs
- 2/3 cup Romano cheese or 1 cup of Parmesan cheese
- 2 to 3 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/4 teaspoon black pepper
- 6 large artichokes
- olive oil
Step 1: Combine bread crumbs, cheese, garlic, parsley, 1/4 teaspoon of black pepper and salt. Set aside.
Step 2: Trim stalks at base of artichokes; cut away 1 inch across the tops and discard. Remove discolored leaves; snip off ends of leaves with Kitchen shears or paring knife. Wash with cold water and with the juice of one lemon, drain.
Step 3: Spread leaves apart and fill with bread crumbs mixture; Sprinkle the tops of filled artichokes with olive oil.
Step 4: Place stuffed artichokes in large kettle. Fill with water halfway up to artichokes. Add 1/2 teaspoon salt and 2 tablespoons of oil to the water. Bring to boil; cover and simmer slowly until artichokes are tender--- 30 to 50 minutes or more. (Pierce artichoke base with fork; if soft, artichokes are done. Remove artichokes from water and serve hot or at room temperature.