Stuffed Artichokes Italian Style
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Parmesan cheese||3⁄4 Cup (12 tbs), grated|
|Chopped parsley||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced onion||1⁄2 Cup (8 tbs)|
|Vegetable oil||4 Tablespoon|
Cut off stems of artichokes.
Cut about 1 inch off tops and snip end of each leaf with scissors.
Spread open with fingers, wash thoroughly and drain.
Mix remaining ingredients, except oil, and fill artichokes with the mixture, being careful to put some stuffing in all the leaves.
Set in deep heavy kettle with lid and add water to come halfway up sides of artichokes.
Pour 1 tablespoon oil over each.
Bring to boil and simmer, covered, 1 hour, or until tender and leaves are easily removed.
Add more water if necessary.