Marguerite DiMino’s Stuffed Artichokes
It upsets Marguerite that so many people “shy away from cooking food they are unfamiliar with. If I can give them confidence to try anything, then I’ve succeeded.”
Yield: Serves 6.
- 6 medium artichokes
- 1-1/2 cups grated soft Italian bread
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Romano cheese
- Salt and pepper to taste
- 1 garlic clove, finely chopped
- 1-1/4 cups water
- 1 teaspoon salt
- 3 garlic cloves, crushed
InstructionsSoak artichokes in cold water for about half an hour to release dirt. Place on countertop and trim points off leaves with scissors; cut off bottoms so they will sit flat. Stand artichokes upside down, and give them a firm whack so that the leaves open slightly.
Mix enough oil with bread to moisten. Add parsley, cheese, salt and pepper, and garlic, and mix well. Fill insides of leaves with mixture. Place stuffed artichokes in pan of water to which 1 teaspoon salt and 3 garlic cloves have been added. Sprinkle more oil on top of artichokes and simmer slowly for 45 minutes.