- Italian breadcrumbs
- Grated Parmesan cheese
- 6-8 cloves of garlic
- fresh parsley
- Broth (vegetable or chicken)
Prior to cooking artichokes prepare the stuffing.
Stuffing: Mix 1 small can of Italian breadcrumbs with 1 cup of grated Parmesan cheese and 6 to 8 cloves of minced garlic and minced parsley; add liberally. When the artichokes are cooked, remove stems from pot and finely dice them and add them to the stuffing.
Artichokes: Cut off and trim stems for later use.
Boil artichokes in 3/4 full pot of water for 45 minutes. After 30 minutes, toss stems in to cook in the boiling water.
Place cooked artichokes in Pyrex glass and drizzle olive oil over them to open leaves.
Using a teaspoon, gently open and fill the spaces between the leaves with the stuffing.
Drizzle broth over artichokes. Follow with a second small drizzle of olive oil.
Cover Pyrex with aluminium foil and bake at 350°F for about 30 minutes.
Check by pulling off a leaf and see if it’s soft enough.
Remove foil and broil for 3 to 5 minutes until slightly brown.