Jennie'S Stuffed Artichokes

1. 1

   Cut stems from artichokes, creating a flat base; snip off pointed leaves top.

2. 2

   Cut away bottom row of leaves; on a flat board, turn choke upside down and pound until leaves separate. Wash chokes thoroughly.

3. 3

   Combine breadcrumbs and cheese and spoon into and between artichoke leaves; drizzle olive oil onto stuffed chokes and place in large covered pot.

4. 4

   Add water and steam over low flame for 40 minutes.

5. 5

   Melt butter and dip leaves in butter when serving.

6. 6

   Serve with Chianti or Merlot.

* Per serving · 4 servings · Values may vary.

No additional tips available.