4 artichokes
1/2 small onion, finely chopped
1 clove of garlic, minced
1 tablespoon of chopped fresh parsley
2 tablespoons of grated Parmesan cheese
1 cup of breadcrumbs (fresh or stale)
salt and black pepper to taste
1/4 cup of olive oil
2 tablespoons of water
2 tablespoons of olive oil
4 artichokes
1/2 small onion, finely chopped
1 clove of garlic, minced
1 tablespoon of chopped fresh parsley
2 tablespoons of grated Parmesan cheese
1 cup of breadcrumbs (fresh or stale)
salt and black pepper to taste
1/4 cup of olive oil
2 tablespoons of water
2 tablespoons of olive oil
Cut off the stems and tough leaves from the artichokes and remove any tough outer leaves
Separate the remaining leaves from the choke
Add the onion, garlic, parsley, cheese, breadcrumbs, salt, black pepper, 1/4 cup of olive oil, and 2 tablespoons of water to each leaf, filling it with a little of this mixture
Also fill the center of each artichoke with some of the mixture
Arrange the artichokes in a baking dish, drizzle with olive oil, and add a little water to the bottom of the dish
Bake in a moderate oven (170°F) for about 45 minutes, or until the part at the bottom is well cooked
Serve in quarters.
