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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.
