Stuffed Artichokes

Ericka Sanchez MORE + LESS -

medium artichokes

slices Italian bread, cubed

clove garlic, minced

fresh parsley leaves, chopped

1/4

cup parmesan cheese, grated

1/2

teaspoon dried oregano

tablespoons olive oil

Salt and pepper to taste

– 4 cups of water

1/2

cup Progresso™ panko bread crumbs, toasted

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1

Rinse and dry artichokes. With a knife, remove stems and tops. Using kitchen shears, snip off artichoke's leaves pointed tips.
2

Gently open middle section of artichoke by spreading leaves from the center. Using a melon baller, remove purple-ish inner "hairs" without removing the heart.
3

In a medium bowl, combine bread, garlic, parsley, cheese, oregano, 2 tablespoons oil, salt and pepper. Stir to mix well.
4

Spoon approximately 1/2 cup stuffing into each artichoke center. Pack stuffed artichokes in a heavy Dutch oven. Add 3 tablespoons oil and enough water to reach half way up the artichokes.
5

Heat artichokes over high heat bringing to a boil. Cover, reduce heat to low and simmer for an hour or until leaves are tender and easily pull out.
6

Sprinkle with toasted panko crumbs and serve.