- 6 fresh artichokes
- 2 cups soft crumbs made from day-old Italian bread
- 1 cup crumbled Parmesan or Romano cheese
- ½ cup chopped parsley
- 3 cloves garlic, minced
- 2 teaspoons oregano
- ½ teaspoon pepper
- 6 cloves garlic, cut in half
- ⅓ cup olive oil, or as desired
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
295 calories; 17 grams fat; 4 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 12 grams protein; 12 milligrams cholesterol; 485 milligrams sodium
- Using a sharp, heavy knife, cut off the upper part of each artichoke at a point 1 to 1 1/2 inches from the top. Using a pair of scissors, cut off the tops of the remaining outside leaves. Cut off the stem, making a flat base. Using a sharp spoon, dig out the center petals and the choke.
- Mix the next six ingredients in a large bowl to form the stuffing. One at a time, stuff the artichokes, standing each artichoke in the bowl of seasoned crumb-stuffing, spreading the petals apart with your fingers and forcing in as much of the crumb mixture as it will hold.
- Arrange the artichokes in the bottom of a large, deep pot. Sprinkle the garlic pieces around the bottom, add water (salted to taste) to a depth of 1 inch, drizzle the olive oil over the tops of the artichokes and simmer, covered, until tender, about 30 minutes. Serve hot or lukewarm, passing some of the cooking liquid at the table for dipping.