Parmesan and Romano Stuffed Artichokes
Recipe by chef Steve Petusevsky, courtesy of The Oldways Table
Parmesan and Romano Stuffed Artichokes
Serves 2
This simple recipe is a great way to introduce novices to the splendors of artichokes.
Ingredients
Parmesan and Romano Stuffed Artichokes
Serves 2
This simple recipe is a great way to introduce novices to the splendors of artichokes.
Ingredients
- 2 trimmed and cooked artichokes
- 1⁄2 cup unseasoned dried bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon freshly grated Romano cheese
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1 tablespoon melted butter
- 1 tablespoon extra virgin olive oil
- 5 basil leaves, minced
- Freshly ground black pepper
Instructions
Preheat the oven to 350°F. Place the artichokes upright in a nonreactive baking pan just large enough to hold them. Gently open up leaves a bit, loosening them far enough to stuff.
Combine the bread crumbs, Parmesan cheese, Romano cheese, oregano, garlic, butter, olive oil, basil, and pepper to taste in a small bowl. With a spoon, place this stuffing between the layers of artichoke leaves. Use half the stuffing for each artichoke.
Bake, uncovered, for 20 minutes until golden brown and warm inside. Serve hot.