All Recipes Best Recipe Side Dish Vegetables

Ingredients

6 whole artichokes 3 slices Italian bread, cubed 1 clove garlic, minced ⅛ cup chopped fresh parsley ¼ cup grated Romano cheese ½ teaspoon dried oregano 5 tablespoons vegetable oil, divided salt and pepper to taste

Nutrition Info

175.4 calories carbohydrate: 11.6 g cholesterol: 5.2 mg fat: 13.2 g fiber: 4.8 g protein: 4 g saturatedFat: 2.8 g servingSize: - sodium: 149.4 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface, this will open it so it can be stuffed.
In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper, mix well.
Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
Bring to a boil over high heat, reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

6 servings

A delicious stuffing for a special change from ordinary boiled or steamed artichokes.