- 6 whole artichokes
- 3 slices Italian bread, cubed
- 1 clove garlic, minced
- 1/8 cup chopped fresh parsley
- 1/4 cup grated romano cheese
- 1/2 teaspoon dried oregano
- 5 tablespoons olive oil, divided
- salt and pepper to taste
Snip the pointed ends of artichoke leaves, and cut off the stems. Wash and drain. Hold each artichoke by the base, firmly stamp the top of it on a hard surface; this will open it so it can be stuffed more easily.
In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy pan or dutch oven. Add enough water to reach half way up artichokes and 3 tablespoons oil.
Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.