Jeanette's Stuffed Artichokes submitted by Madeline from Mt. Airy, Maryland, USA I LOVE this recipe BUT you HAVE to use my moms recipe for the bread crumb stuffing! I CAN'T TAKE CREDIT FOR THE DELICIOUS STUFFING. I CAN ONLY ATTRIBUTE THE FINE RECIPE TO MY MOM OF 85 HEALTHY YEARS!!!!!! I JUST KNOW I HAVE EATEN MY SHARE!!!!!! MADDIE IN MT. AIRY Ingredients: 1 loaf of Italian bread, day old for grating 1/2 cup of Italian parsley or curley 2 cloves of garlic, crushed or you can use garlic salt 1/2 cup of aged grated cheese, Romano, macaroni or reggiano 1/4 teasp of salt 1/4 teasp of pepper 4 medium to large firm artichokes Directions: Mix all ingredients very well, taste for seasoning. Cut artichokes stem off so artichoke can stand up. Cut outside leaves about half way so sticker is removed. Open chokes wide enough for stuffing. Stuff artichokes, don't be stingy! Place in a pot large enough to hold the 4 chokes snug. Fill pot with water just touching the heart of the choke. Add 1 tablespoon of Berio oil to the water. Simmer chokes about 30-45 minutes, depending on the size. I baste the chokes with the water every 10 minutes. If you want to use half water and half chicken broth to simmer the chokes you can do so. ENJOY!!!!!!! Serves :was not submitte

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