• 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.

Labels: Parmesan and Romano Stuffed Artichokes