Stuffed Artichokes

1. 1

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

2. 2

   With a pair of scissors, snip off the tips of the remaining outside leaves below that point.

3. 3

   Cut the stem off, making a flat base.

4. 4

   Using a sharp spoon, dig out the center leaves and the choke, the thistlelike part of the base.

5. 5

   Mix the next 6 ingredients in a large bowl.

6. 6

   Take each trimmed artichoke and, standing it in the bowl of seasoned crumbs, spread the leaves apart with your fingers and force in as much of the crumb mixture as it will hold.

7. 7

   Stand the artichokes in a large pot and sprinkle the garlic pieces around the bottom.

8. 8

   Add water to a depth of 1 inch and salt to taste.

9. 9

   Drizzle the olive oil over the tops of the artichokes, and simmer, covered, for 30 minutes, or until tender.

10. 10

    Serve hot or lukewarm, with the cooking liquid.

* Per serving · 4 servings · Values may vary.

No additional tips available.