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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.

  • 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

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.


“Parmesan and Romano Stuffed Artichokes”