Italian Stuffed Artichokes

1. 1

   Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.

2. 2

   Trim off stems so artichokes sit on a flat surface.

3. 3

   Trim off the pointed tips of each leaf.

4. 4

   Set aside.

5. 5

   In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.

6. 6

   Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.

7. 7

   You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.

8. 8

   Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.

9. 9

   Stuff desired amount of leaves and shake off excess mixture.

10. 10

    Continue this step with remaining artichokes.

11. 11

    Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.

12. 12

    Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.

13. 13

    Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.

14. 14

    Cool for 10 minutes; serve and Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.