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Stuffed Artichokes

Stuffed Artichokes

An elegant side dish.

Stuffed Artichokes


6 large artichokes

For stuffing:
1 pound unseasoned bread crumbs
1/4 lb. grated Pecorino Romano cheese
1/4 lb. green olives (chopped)
4 garlic cloves, chopped
3 eggs
1 cup chicken broth
1 tablespoon fresh flat leaf parsley, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon pine nuts, roughly chopped
Salt and pepper to taste

For broth:
1/2 cup chopped onions
4 garlic gloves, chopped
1/4 cup olive oil
4 cups chicken broth

Prepare artichokes by trimming off stem at bottom so they will sit flat in a 9 x 13" baking dish. Trim off 3/4 inch at the top,snip off prickly tips of leaves. Loosen the leaves of the artichokes by hand so that stuffing can be pressed between them. Work quickly to make the stuffing or the artichokes will brown.(To prevent this, squeeze lemon juice over them.)Mix all stuffing ingredients . Place artichokes in pan and pack 1/4 of bread crumb mixture into each one. Preheat oven to to 375 degrees. While oven is heating, prepare broth by sautéing onions and garlic in olive oil.Add chicken broth and pour mixture over artichokes. Cover with aluminum foil and bake for 90 minutes or until artichokes are tender.  Serves 6.