Stuffed artichokes

A few days ago I wrote a post about my favorite 10 Dutch oven dishes. You can read it here. Here is yet another post that refers to the list.

On my list I put the stuffed artichokes as one of my favorites. I usually make this dish in the summer because artichokes are basically a summer vegetable. But, since you can find artichokes  at your market all year long here is the recipe for this delicious dish.

Stuffed artichokes are typical for Italy, Greece and all the countries in the Mediterranean region. The ingredients are few, and the recipe is very easy to make. It can be a ice warm appetitizer, side dishes or even a main dish (on those days whe you decide to skip meat).

The ingredients are :

• 6 whole artichokes
• 1  1/2 cup of bread crumbs,
• 1 minced clove garlic,
• 1/8 cup fresh parsley chopped,
• 1/4 cup grated Parmesan cheese or Pecorino Romano cheese,
• 5 tablespoons olive oil (but you can use vegetable oil as well),
• salt and pepper to taste

1.Wash the artichokes and then  snip the pointed tips of the artichoke leaves. Cut off the stems as well. Open the arichokes by  firmly rapping the top of it on a hard surface.

2. In a  bowl mix the bread crumbs, cheese, garlic, parsley, 2 tablespoons of oil, the salt and pepper. Now you have your stuffing. 

3. Press the stuffing into each artichoke. Put the  stuffed artichokes in a Dutch oven or large heavy saucepan. Add enough water so your artichokes are halfway in it. Then add  3 tablespoons of oil.

4. Bring the artichokes to a boil over high heat, then reduce the heat to low. Simmer for 1 hour (cover the pan) or until leaves pull out.

Sometimes I make this dish without the cheese and it’s delicious anyway.  Buon appetito!

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