(For 4 servings)
4 large artichokes, with stems
2 cloves garlic, peeled and chopped fine
2 tablespoons chopped parsley
1 cup breadcrumbs
½ cup grated Parmeggiano cheese
With kitchen shears, trim the tip of each artichoke leaf straight across.
Slice off the stems of the artichokes close to the base so that artichokes stand upright.
Peel the stems and chop into 1/8” dice.
Mix the chopped stems with the breadcrumbs, parsley, garlic and cheese.
Add olive oil to hold the mixture together.
Spread open the top of the artichoke, forming a cavity, and stuff with the breadcrumb mixture. Add more stuffing between the leaves.
Arrange stuffed artichokes in a heavy pan. Drizzle with olive oil.
Fill the pan with about one inch of water
Cover the pan and bring water to a boil. Reduce heat to a simmer and cook for about 45 minutes, checking to make sure that water has not evaporated (add more if necessary).
Artichokes are done when a leaf can be pulled off easily.
Eat by pulling off one leaf at a time and scraping teeth along the inside of the leaf.