Serves: 8
Total Calories: 57

8 medium fresh artichokes, prepared for stuffing (see recipe)
To prepare artichokes, see INFORMATION AND SPECIAL TECHNIQUES:
3/4 cup plain dry bread crumbs
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Pecorino Romano cheese or Parmigiano-Reggiano
1 clove garlic, very finely chopped
salt and freshly ground black pepper
olive oil

1 With a large chef's knife, finely chop the artichoke stems. Mix the stems in a large bowl with the bread crumbs, parsley, cheese, garlic, and salt and pepper to taste. Add a little oil and toss to moisten the crumbs evenly. Taste and adjust the seasoning.

2 Gently spread the leaves apart. Lightly stuff the center of the artichokes with the bread crumb mixture, also adding a little stuffing between the leaves. Do not pack the stuffing in.

3 Stand the artichokes in a pot just wide enough to hold them upright. Add water to a depth of 3/4 inch around the artichokes. Drizzle the artichokes with 3 tablespoons olive oil.

4 Cover the pot and place it over medium heat. When the water comes to a simmer, reduce the heat to low. Cook about 40 to 50 minutes (depending on the size of the artichokes) or until the artichoke bottoms are tender when pierced with a knife and a leaf pulls out easily. Add additional warm water if needed to prevent scorching. Serve warm or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 57
Calories from Fat: 13

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