Serves: 6
Total Calories: 358
Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with bread crumb mixture until you reach the soft leaves near the center.
Place artichokes in the Crock-Pot® slow cooker and add approximately 3/4 inches of water to bottom. Drizzle olive oil on top of each artichoke. Put on lid, turn unit to HIGH and cook until leaves are tender and pull away from heart easily, approximately 3-4 hours or cook on LOW for approximately 5- 6 hours.
This Stuffed Artichokes recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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