Stuffed Artichokes Alla Romana

Ingredients

6 wholes artichokes

1 cup of bread crumbs

1 minced clove of garlic

1/8 cup chopped fresh parsley

1/4 cup grated parmesan cheese or Pecorino romano

5 tablespoons olive oil

salt and pepper to taste

Preparation

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.