Recipes
Parmesan and Romano Stuffed Artichokes
Steve Petusevsky
This simple recipe is a great way to introduce novices to the splendors of artichokes.
Serves 2
2 trimmed and cooked artichokes
1/2 cup unseasoned dried bread crumbs
1/4 cup freshly grated Parmesan cheese
1 tablespoon freshly grated Romano cheese
1 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
5 basil leaves, minced
Freshly ground black pepper
Preheat the oven to 350°F. Place the artichokes upright in a nonreactive baking pan just large enough to hold them. Gently open up leaves a bit, loosening them far enough to stuff.
Combine the bread crumbs, Parmesan cheese, Romano cheese, oregano, garlic, butter, olive oil, basil, and pepper to taste in a small bowl. With a spoon, place this stuffing between the layers of artichoke leaves. Use half the stuffing for each artichoke.
Bake, uncovered, for 20 minutes until golden brown and warm inside. Serve hot.