Stuffed Artichokes


6 whole artichokes
3 slices of Italian bread, cubed
1 clove Garlic, minced
1/8 cup chopped fresh Parsley
1/4 cup grated Romano cheese
1/2 teaspoon dried Oregano
5 tablespoons Olive oil, divided
Salt and pepper to taste



  1. Snip the pointed tips of artichoke leaves, and cut
    off the stems. Wash and drain. Holding artichoke
    firmly by base, firmly rap the top of it on a hard
    surface; this will open it so it can be stuffed.
  2. In a medium bowl combine bread cubes, garlic,
    parsley, Romano cheese, oregano, 2 tablespoons
    vegetable oil, salt and pepper; mix well.
  3. Press about 1/2 cup of stuffing into each
    artichoke. Tightly pack stuffed artichokes together in
    a large heavy saucepan or Dutch oven. Add enough
    water to reach half way up artichokes and add 3
    tablespoons oil.
  4. Bring to a boil over high heat; reduce heat to low
    and simmer, covered, for 1 hour, or until leaves pull
    out easily.


**Recipe courtesy of Michele O’Sullivan at


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