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Anne's Stuffed Artichokes

Anne Aylesworth - Rescue, California

4 medium sized artichokes
1 c. bread crumbs
1 clove garlic, chopped
1 tps chopped parsley
3 tbl. grated Romano cheese (or parmesan)
salt and pepper
1/4 cup olive oil
1 cup cold water
 
Select compact, heavy artichokes with dark leaves. Wash and
remove large outer leaves around base. Cut off stems and with
scissors trim off the point 1 1/2 in. down from top. Spread leaves
apart gently.

Combine crumbs, garlic, anchovies, parsley, cheese, salt, peper
and oil; mix thoroughly.

Place crumb mixture between loosened artichoke leaves. Stand
artichokes straight up in saucepan, and pour water into pan from
side. (Don't pour the water over the artichokes!) Cover pan and
simmer until leaves pull off easily, about 30 min.