Ingredients: 4 large artichokes, stems removed
¼ cup ripe pitted Calamata olives, chopped
¼ cup chopped parsley
2 teaspoons finely chopped garlic
1 cup Aleia’s Plain Bread Crumbs or 1 cup Aleia’s Italian Bread Crumbs (you do not need to use garlic if using the Italian Bread Crumbs)
½ cup shredded Parmesan cheese
Salt and pepper to taste
Olive oil to drizzle
Directions:
With a serrated knife cut tops of artichokes approximately 1/4 inch below the top. Using sharp scissors snip off pointed tips of each artichoke petal. In a 5 quart pan place approximately two inches of water and set on stove top. In a bowl combine, olives, parsley, garlic, bread crumbs, parmesan cheese salt and pepper. Spread each petal as wide as allowed and stuff artichokes. Place in pan, drizzle olive oil over each artichoke. Cover and bring to a boil then reduce to a simmer and cook 55-60 minutes until tender and leaves pull freely from the artichoke.
Serves 4
Serves 4
