New Orleans Style Stuffed Artichokes

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   1.

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   Prepare steamed/boiled artichokes.

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   2.

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   When done, remove immediately from the water and drain upside down.

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   Note: The artichokes are done when a leaf pulled from one of the artichokes is tender on the inside.

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   3.

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   Melt butter and cook green onions and garlic in the microwave on high until softened, or melt the butter In a black cast iron skillet and saute the green onions and garlic until tender, about 4 minutes.

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   4.

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   Add parsley, breadcrumbs and cheese.

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    Mix well.

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    Note: It is always best to grate fresh cheese for this recipe.

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    The pre-grated variety looses a lot of flavor on the shelf, so it should be avoided.

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    5.

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    Place the artichokes on a flat surface.

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    6.

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    Gently pull leaves outward from center until leaves open slightly.

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    7.

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    Fill artichoke cavities with bread stuffing.

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    8.

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    Pack stuffing between leaves.

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    9.

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    Microwave on high about 4 minutes, checking for doneness after each minute.

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    Note: Artichokes may be heated in the oven.

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    Arrange artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish.

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    Drizzle 1 Tablespoon of remaining oil over artichokes and bake at 375 degrees F for 12 minutes.

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    Note: Stuffed artichokes can be wrapped individually in plastic wrap and frozen.

* Per serving · 4 servings · Values may vary.