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Stuffed Artichokes Romano

21st.Century.Chef's picture
Ingredients
  Fresh bread crumbs 3 Cup (48 tbs) (6 slices)
  Parsley 3⁄4 Cup (12 tbs), chopped
  Romano cheese 1⁄2 Cup (8 tbs), grated
  Green onions 1⁄4 Cup (4 tbs), sliced
  Garlic 1 Clove (5 gm), crushed
  Salt 1 Teaspoon
  Pepper 1 Dash
  Artichokes 6 Large
  Olive oil/Vegetable oil 6 Tablespoon
  Margarine/Melted butter 2 Tablespoon
Directions

MAKING
1. In a medium sized bowl combine parsley, bread crumbs, cheese, garlic, green onions, salt and pepper. Toss the mixture slightly to mix.
2. Chop off the stems from the base of artichoke, slice a piece from its top and nip off the spiny leaf tips. Open the leaves very carefully. Scrape out the small yellow leaves from the center and using teaspoon scrape out the fuzzy chokes. Wash the artichokes in cold water.
3. Stuff the mixture into each artichoke, and keep it in deep kettle. Spoon 1tbsp olive oil over each stuffed mixture and fill boiling water in a kettle upto a depth of 2 inches. Boil the water by covering the kettle.
4. Cook for about 40 minutes until the leaf comes out easily from the base, drain well.

SERVING
5. Serve stuffed artichokes Romano with a melted margarine or butter as a dip.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Artichoke
Interest: 
Everyday

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