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ARTICHOKES, STUFFED ARTICHOKES

Celebrate: Italian Style by Jacqueline Miconi
These tasty bundles of joy, what I like to call them, make an appearance at many a holiday. This delicious vegetable is like a little present; you unwrap the leaves one by one to get to the wonderful gift at the bottom, the heart, which is truly delicious
 

Ingredients

• 6 large artichokes
• 1/2 -16 ounce can black olives (chopped)
• 1 cup buttered crackers (crushed to a fine texture)
• 1/4 cup bread crumbs
• 1/4 cup Parmesan cheese
• 1 small clove garlic (minced)
• 1/4 cup olive oil
• 1 tablespoon parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup chicken broth
• 4 tablespoons butter
 

Directions

Wash artichokes, and cut tip on the top. Cut off bottom stems and set aside. The artichokes should be able to stand upright. Tap the tops of the artichokes on a cutting board to spread the leaves slightly open.

In a medium size mixing bowl add olives, crackers, bread crumbs, cheese, garlic, olive oil, parsley and salt and pepper to make stuffing. Peel the sides of the stems, then dice them and add to the stuffing mixture. Add 1/4 cup of water to stuffing to help make it cling. Place stuffing in artichokes until it is all used up.

Place artichokes in a large pan and add 4 cups of water, chicken broth and butter, so the liquid is just about half way up the sides of the artichokes. Drizzle a little more olive oil over the top. Bring water in the pan to a boil, then reduce heat to a simmer, cover and cook for approximately 1 hour, or until leaves are tender. Remove from the liquid and place on a serving platter. Season with salt.