Meatless Monday: Stuffed Artichokes

March 26, 2012
Stuffed artichokes are the ultimate way to prepare this spring vegetable.  Breadcrumbs are combined with garlic, parsley, and parmesan cheese before being stuffed between the many layers of leaves.  They are cooked on the stove top for an hour until the artichoke heart becomes tender.  If you want to toast the bread crumbs, stick the finished artichokes under the broiler for a couple of minutes.  Serve these delicious artichokes with a side of pasta and a simple green salad, let the artichoke be the star.
6 wholes artichokes
1/8 cup chopped fresh parsley
5 tablespoons olive oil
salt and pepper to taste
Wash the artichokes and then snip the artichokes leaves pointed tips. Cut off the stems. Holding the artichokes firmly open the leaves so they can be stuffed.
In a medium bowl combine bread crumbs, the minced garlic, chopped parsley, olive oil and the cheese, and mix it. Add some salt and pepper.
Press the mixture into each artichoke. Place the stuffed artichokes in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons of olive oil.
Bring to a boil over high heat and then reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

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