STUFFED ARTICHOKES
10 artichokes
2 loaves Italian bread
one bunch parsley, finely chopped
4 garlic cloves, finely chopped
one cup parmesan cheese
olive oil
salt and pepper
Stuffing
Halve the bread lengthwise. Remove the inside; break up into small pieces and place in a large bowl. Do not use the crust for this recipe. Add the parsley, garlic, parmesan cheese, salt and pepper to the bread. Set aside.
To prepare the artichokes:
Using a very sharp knife, cut off the stem so the artichokes have a flat surface to sit on. Cut off about one inch of the top. Using kitchen scissors, cut off the top tip of each leaf. Wash under cold running water, opening the leaves a little.
Holding each artichoke over the bowl of stuffing, push some of the stuffing down in between the leaves. Place in a large enamel pan.
Add water and olive oil about half way up the sides of the pan. Add salt to the water and over the artichokes.
Cook over medium heat for about 3 hours, until the leaves pull out easily.