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Stuffed Artichokes

Name: Stuffed Artichokes
Prep time: 25 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 4 medium artichokes; 2 slices Italian bread, cubed; 1 clove garlic, minced; 7 fresh parsley leaves, chopped; 1/4 cup parmesan cheese, grated; 1/2 teaspoon dried oregano; 5 tablespoons olive oil; Salt and pepper to taste; 2 – 4 cups of water; 1/2 cup Progresso™ panko bread crumbs, toasted

Prep 25 min
Total 1 hr 25 min
Ingredients 10
Servings 4

Ericka Sanchez

Ingredients

4 medium artichokes
2 slices Italian bread, cubed
1 clove garlic, minced
7 fresh parsley leaves, chopped
1/4 cup parmesan cheese, grated
1/2 teaspoon dried oregano
5 tablespoons olive oil
Salt and pepper to taste
2 – 4 cups of water
1/2 cup Progresso™ panko bread crumbs, toasted

Directions

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.