Stuffed Artichokes

1. 1

   Using a sharp, heavy knife, cut off the upper part of each artichoke at a point 1 to 1 1/2 inches from the top.

2. 2

   Using a pair of scissors, cut off the tops of the remaining outside leaves.

3. 3

   Cut off the stem, making a flat base.

4. 4

   Using a sharp spoon, dig out the center petals and the choke.

5. 5

   Mix the next six ingredients in a large bowl to form the stuffing.

6. 6

   One at a time, stuff the artichokes, standing each artichoke in the bowl of seasoned crumb-stuffing, spreading the petals apart with your fingers and forcing in as much of the crumb mixture as it will hold.

7. 7

   Arrange the artichokes in the bottom of a large, deep pot.

8. 8

   Sprinkle the garlic pieces around the bottom, add water (salted to taste) to a depth of 1 inch, drizzle the olive oil over the tops of the artichokes and simmer, covered, until tender, about 30 minutes.

9. 9

   Serve hot or lukewarm, passing some of the cooking liquid at the table for dipping.

No additional tips available.