Recipe
6-8 small artichokes
2 cups panko bread crumbs
2 cups shredded Parmesan cheese
1/2 cup grated Romano cheese
1/2 cup chopped parsley
4 cloves garlic finely chopped
Salt
Pepper
Olive Oil
Prepare artichokes by removing the stems and cutting off the top. Open artichoke leaves with fingers like a flower. Remove any spines on leaves and in the center. In a large bowl, combine bread crumbs, cheeses, parsley and garlic. Stuff each leaf and into the middle of the artichoke (shown in bottom left picture). Fill a pan with 1 -2 cups water and arrange artichokes in the pan. Drizzle artichokes heavily with olive oil to moisten all the stuffing. Sprinkle with salt and pepper. Cover and cook over medium to low heat for 1 hour. If the water starts to evaporate add more as needed (just enough to keep the bottom of the pan covered with water).
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