CARCIOFI STUFFED ARTICHOKES
From: Joseph Certo, The Borrowed Chef
Primary category: Appetizers
1 loaf Italian bread (just the white moistened with water, torn into small pieces)
2-3 cloves garlic, minces
1 cup grated Romano cheese
1 cup chopped Italian parsley
1/4 to 1/2 tsp ground black pepper
1 egg beaten
4 TBS olive oil
Salt as desired
Primary category: Appetizers
Ingredients
4 large artichokes1 loaf Italian bread (just the white moistened with water, torn into small pieces)
2-3 cloves garlic, minces
1 cup grated Romano cheese
1 cup chopped Italian parsley
1/4 to 1/2 tsp ground black pepper
1 egg beaten
4 TBS olive oil
Salt as desired
Procedure
Prepare artichokes by cutting the bottom stem (so that it can set flat) and slicing 1/2 to 3/4" off the top of the artichoke. With scissors, trim the tips off each leaf . Push the leaves back and remove the choke or center part of the artichoke with a small spoon.
Mix all the other ingredients together in a large bowl to create the stuffing. Place stuffing in center of each artichoke and in between leaves. Place stuffed artichokes in large Dutch oven type pan with approximately 1 inch of water and 2 TBS olive oil. Cook covered for approximately 1 hour or until tender. Check often because water will evaporate. Serve warm. Artichokes can easily be reheated.
