Stuffed Artichokes (Carciofi Ripieni)

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   1) First, cut 3/4 in off the top of the artichoke. Then cut most of the stem off, leaving 1/4 in stem, insuring that the stem is cut flat.

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   2) Trim remaining leaf tips with scissors so each tip is perfectly horizontal.

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   3) Soak artichokes in lemon and water, with artichokes totally submerged until ready to stuff (This will keep them from turning brown)

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   4) Add enough olive oil to bread crumbs to moisten. Remove an artichoke and drain water. Pry open leaves and fill between each leaf with about 1 tsp of stuffing mixture, without overstuffing.

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   5) Place stuffed artichokes in a pot just large enough so they fit snugly and fill with 1 in water. Season water with salt & pepper. Drizzle 1 tbsp olive oil over each artichoke.

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   6) Bring pot to a boil. Reduce to a simmer and cover pot. Baste artichokes lightly after 1/2 hour of cooking with liquid. Continue cooking until leaves pull easily from stem, about another 30-45 minutes. (Do not boil artichokes, steam gently or you will boil the stuffing)

* Per serving · 4 servings · Values may vary.