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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
  • 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.






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“Parmesan and Romano Stuffed Artichokes”