Stuffed Artichokes

1. 1

   Cut off stems of artichokes and set aside.

2. 2

   Cut off top of artichoke leaves, creating a flat top.

3. 3

   Cut thorns off top of each leaf on artichoke.

4. 4

   Gently stretch artichoke from inside to create hole for stuffing.

5. 5

   Cut away little purple/white thorny leaves in center.

6. 6

   Peel away outer skin of stems so that it is fresh all around.

7. 7

   Chop stems into small cubes for stuffing.

8. 8

   In a large bowl drizzle olive oil over bread cubes until they're moist.

9. 9

   Add salt & pepper, chopped onion and garlic, sliced olives and chopped stems.

10. 10

    Work together with hands.

11. 11

    Check olive oil content by squeezing stuffing into a ball in your hand.

12. 12

    If it sticks together, there's enough oil, if not, add more.

13. 13

    Stuff mixture tightly into center of artichokes -- as tightly as possible.

14. 14

    In a large stove top pot (ie.

15. 15

    Dutch Oven) add water half way up artichokes.

16. 16

    Artichokes should be firmly together in pan.

17. 17

    Add salt and 1 1/2 cups of extra virgin olive oil to water.

18. 18

    Make certain water is high enough but not beyond half way.

19. 19

    Bring water to a slow boil in covered pot.

20. 20

    Baste leaves around stuffing with broth from the pan every 15 to 20 minutes for approximately 3 hours.

21. 21

    When outside leaves are tender they're done.

22. 22

    Before removing from pan, baste stuffing one last time, then pack down stuffing with a fork.

23. 23

    Serve with a little bit of broth in bottom of bowl.

* Per serving · 4 servings · Values may vary.