- Yield: 4 servings
- 4whole Artichokes
- 4cups Whole Grain Bread Crumbs
- 1cup Parmesan Cheese
- 1medium Onion
- 4tablespoons Extra Virgin Olive Oil
- 1clove Garlic
- 1/4cup Fresh Parsley
- 1teaspoon Salt
- 1teaspoon Extra Virgin Olive Oil
- Cut 1/4 inch off the top of each artichoke and cut the bottom stem off to make flat on bottom. Use fingers to pull-open leaves and make room for stuffing, without tearing leaves off. Wash artichokes with cold water and set aside.
- Put breadcrumbs and parmesian cheese in a large bowl.
- Chop onion and put in frying pan with olive oil. Fry onions on medium-high for about 5 minutes. Add onions with olive oil to the breadcrumbs mixture.
- Mince garlic and add to breadcrumb mixture.
- Chop fresh parsley and add to mixture.
- Add pinch of salt. Mix all ingredients well.
- On each artichoke, pull 2 rows of leaves back from the outside, and press breadcrumb mixture inside, all the way around.
- Place 4 artichokes in a large pot, or 2 each in 2 pots. Add 1 inch of water to bottom of pot. Add 1 drop of olive oil to water.
- Cook on high until boiling.
- Reduce to medium high and cover with lid. Cook for 2 hours.
- Since water will evaporate, you must check the water level every 1/2 hour and add a little more if needed to avoid burning the artichokes.
- To check if they are cooked enough, try to pull a leaf out of the artichoke. If it comes out easily they are ready. If you need to tug the leaf too much to get it out, they are not ready.
- When ready, turn off heat and serve as a side dish for dinner or a tasty lunch.
- To eat, start from the outside. Pull each leaf and eat the bottom of each leaf. When you get to the transluscent leaves, discard them, and discard the hair-like substance right on top of the bottom artichoke heart. The artichoke heart is tasty and should be eaten too. Enjoy!!!