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Italian Stuffed Artichoke Recipe:

Prep Time: 20 minutes
Cooking time: 40 minutes
Servers: 6

Ingredients: 

6 Large Artichokes 
2 1/2 cups of Italian seasoned breadcrumbs 
1 cup of extra virgin olive oil
1  cup of Locatelli Romano grated cheese 
1/2 cup of fresh parsley (chopped) 
1 tsp. garlic powder
1 clove whole garlic
6 garlic cloves (minced)
1 tsp of pepper 
1 tsp salt
2 lemons (squeezed) 
1 cup white wine
1/2 cup organic chicken broth

Preparation: 

Wash artichokes in cold salted water. Cut off stems and slice off a thin layer from the bottom of each artichoke. With a scissor, cut off every tip of each stem leaf. Sprinkle each artichoke with squeezed lemon. This is to prevent it from turning brown. The artichokes are then placed in a large pot, salted water, to be boiled for 5 minutes, to soften and to allow all flavors to be absorbed. Drain the artichokes and make sure the artichokes are dry.In a medium size bowl — mix and combine breadcrumbs, grated cheese, parley, garlic and 1/2 cup of olive oil. Salt and pepper to taste. Stuffing should be crumbly, not sticky. Pick up the artichoke, turn it upside down and then hit it hard on the cutting board to open up the leaves. Now ready to be stuffed with a spoon, begin to place the crumb filling in each area of the leaves and in the center. Place each stuffed artichoke in a large pot filled with 2 inches of boiled artichoke water that has been saved., 1/2 cup organic chicken broth, 1 cup white wine, add 1/4 cup of olive oil to the water and one whole garlic clove. Squeeze lemon from one lemon on top of artichoke and sprinkle with 1/4 olive oil. Now you’re going to steam them on a stove top in a covered pot and simmer for 40 minutes. Remove from pot , squeeze some fresh lemon juice, from one lemon on each one. Ready to serve.

Bon Appétit!

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