Grandma Suraci’s Stuffed Artichokes

By Teresa Suraci/Dino Covelli

Ingredients

• 6 whole globe artichokes
• 2 cups plain bread crumbs
• 5 cloves garlic, minced
• handful chopped fresh parsley
• ¼ cup grated Pecorino cheese
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried oregano
• olive oil
• salt
• freshly ground black pepper

Directions

1. Snip the pointed tips of artichoke leaves and cut off the stems. Wash and drain. Holding artichoke firmly by its base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2. In a medium bowl, combine bread crumbs, garlic, parsley, cheese, oregano, salt and pepper to taste; mix well. Drizzle in olive oil, mixing until a thick paste is formed.
3. Press about an equal amount of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or casserole. Add enough water to reach half way up artichokes and add 2 tablespoons of olive oil.
4. Bring to the boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.