Italian Stuffed Artichokes

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 6 artichokes, small to medium size
• 2 lbs parmesan cheese, freshly grated (can substitute asaigo or romano)
• 8 garlic cloves, minced
• 2 cups green onions, tops and bottoms sliced thin
• 1 (24 ounce) container italian seasoned breadcrumbs, plus 1 cup
• 3/4 cup minced parsley (loosley packed)
• 1 cup minced celery
• 1 medium green bell pepper, chopped fine
• 1 tablespoon black pepper
• 1 teaspoon salt (optional)
• olive oil

Recipe

• 1 wash the artichokes and allow to dry upside down to drain.
• 2 once dry, cut the stems so the artichoke will stand upright.
• 3 remove the tough outer leaves at the base and cut about 1" straight off the top.
• 4 with kitchen shears, snip off the point of each outer leaf.
• 5 slightly open the center and outer leaves, preparing for stuffing.
• 6 in a large bowl, thoroughly combine cheese and breadcrumbs, then add the remaining ingredients except the olive oil. thoroughly combine mixture.
• 7 holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the leaves along the way, patting stuffing firmly into leaves.
• 8 mound the stuffing over the flattened top and pushing down slightly with palm to adhere mixture to the artichoke. repeat process, stuffing remaining artichokes.
• 9 place artichoke in large pot or dutch oven with tight fitting lid using rack if have one.
• 10 carefully add enough water to cover the bottom of the pot about 1/2", not letting the water touch the bottom leaves.
• 11 cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
• 12 after 20 minutes, open lid and liberally drizzle olive oil over top of artichoke.
• 13 replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
• 14 carefully remove artichoke from pot.
• 15 let cool slightly.