4 medium artichokes 1 1/2 cups of soft stale bread crumbs 3/4 cp of grated Parmesan cheese 3 tablespoons of chopped parsley 2 garlic cloves, minced 1/2 cup of minced onion 1/2 teaspoon of salt 1/4 teaspoon of pepper 4 tablespoons of vegetable oil
Cut off stems of artichokes. Cut about 1 inch off tops and snip end of each leaf with scissors. Spread open with fingers, wash thoroughly and drain. Mix remaining ingredients, except oil and fill artichokes with the mixture, being careful to put some stuffing in all leaves. Set in deep heavy kettle with lid and add water to come halfway up sides of artichokes. Pour 1 tablespoon of oil over each. Bring to boil and simmer, covered, 1 hour or until tender and leaves are easily removed. Add more water if necessary. Makes 4 servings
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