Stuffed Artichokes

STUFFED ARTICOKES WERE A FAVORET WHEN I WAS GOING UP MY MOM LOVE THEM AND SO DID I > WHEN MY CHILDREN WHERE GROWING UP I MADE THEM WHEN I FOUND GOOD ARTICOKES THERE ARE A GREAT HEALTH FOOD LOTS OF IRON AND TASTE GREAT  WHEN THEY WERE IN THERE TEENS I MADE IT A LOT THATS WHEN THEY NEED THE IRON THE MOST < THEY LOVE THEM EASY TO MAKE GREAT DISH

    Servings
4




       4 medium

fresh

artichokes

       2 -3 cups


Italian style breadcrumbs     


       2 -3 tablespoons of grated parmesan cheese or 2 -3 tablespoons

        romano cheese


       1 tablespoon

        dried parsley

       1 teaspoon

       garlic salt   

       1/2 teaspoon
        fresh ground black pepper


       1/4 cup

         olive oil

       1 -2 tablespoon

        olive oil

(for drizzling)


 Directions:


   1 Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.

2 Trim off stems so artichokes sit on a flat surface.

3 Trim off the pointed tips of each leaf.

4 Set aside. I put them in bowl of( salt water and lemon juice
 they take bitter away,)
   5 In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.

6 Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.

7 You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.

8 Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.

9 Stuff desired amount of leaves and shake off excess mixture.

10 Continue this step with remaining artichokes.

11 Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.

12 Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.

13 Cook on 375 degrees for approximately 50-60 minutes (depending on size of artichoke) or until leave comes out easily.

14 Cool for 10 minutes; serve and Enjoy!( tips) or you can put them in a crockpot for 6 to 8 hrs low, or on top the stove in a big stew pot with a lid on low  water and little oil cheese salt and pepper to taste 2 fresh or plum tomatoes sprinkle cheese  or add little stock  injoy