Ingredients
4 lg. artichokes
2 cloves fresh garlic, sliced
Fresh parsley
Bread crumbs
Grating Parmesan cheese
Extra virgin olive oil
Salt & pepper
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
Natural hog casings for fresh and cured sausages
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
Natural hog casings for fresh and cured sausages
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Cut tips off artichokes; rinse well. Open leaves a little. Stuff with slices of garlic and parsley. Stuff with bread crumbs. Place in large deep pot. Top artichokes with cheese and salt and pepper. Add in about 2-3 inches water. Add in about 2 Tbsp. extra virgin olive oil to each artichoke. Cover, cook low; make sure water does not evaporate. Baste occasionally. Cook till leaves are tender, about 1 - 1 1/2 hrs.