Serves: 6
Total Calories: 345

6 large fresh artichokes
1 1/2 cups seasoned stuffing mix
1/4 cup chopped fresh parsley
4 slices Italian dry salami cut into julienne strips
2 cloves garlic finely minced
2 tablespoons water or dry white wine
1 tablespoon capers well drained
1/2 cup olive oil
1/2 cup water

1. Preheat the oven to 350°F.

2. Trim the stem ends of the artichokes so that the artichokes will sit flat, and strip off any small outer leaves. Place the artichokes on a cutting board and with a sharp knife, cut about 3/4 inch off the top of each. Firmly press the cut portion against the cutting board to loosen the leaves, and spread the leaves apart so that they will hold the stuffing mixture.

3. Combine the stuffing mix, parsley, salami, garlic, water or wine, and capers in a large bowl.

4. Using a spoon, force some of the stuffing mixture down to the heart of each artichoke and between the leaves. Fit the artichokes snugly into a deep casserole dish. Drizzle some of the oil over each artichoke, and pour the remaining oil into the dish. Pour the water into the dish and cover tightly with aluminum foil.

5. Bake for 45 minutes to 1 hour, or until a fork easily pierces the artichoke bottoms or a leaf can be easily pulled from the artichoke. Serve hot or at room temperature.

Nutritional Facts:

Serves: 6
Total Calories: 345
Calories from Fat: 240

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Pecan and Pimiento Stuffed Mushrooms
Caper and Garlic Stuffed Artichokes
Mushroom Quiche with Stuffing Crust
Tomatoes Au Gratin
Breaded Corn Souffle
Crusty Cabbage Wedges
Scandinavian-Style Stuffed Zucchini
Zesty Baked Oranges
Oven-Fried Chicken
Spanish Meatloaf
Mock Lasagna
Turkey Stuffed Eggplant
Stuffin'-Stuffed Cabbage Rolls
Turkey and Cornbread Salad
Shrimp-Stuffed Bell Peppers
Sophie's Easy Apply Crisp
Easy Cornbread Stuffing Tamales
Maple Yam Pie