Stuffed Artichoke Roasted in Oven

Name: Stuffed Artichoke Roasted in Oven
Ingredients: 6 artichokes; 2 liters of boiling water; salt to taste; 1 clove of garlic; 2 cups of chicken or beef broth; 1/2 cup grated Parmesan cheese; 1 small onion finely chopped; 1 tablespoon of chopped parsley; black pepper to taste; 1 1/4 cup of olive oil

1
6 artichokes
2
2 liters of boiling water
3
salt to taste
4
1 clove of garlic
5
2 cups of chicken or beef broth
6
1/2 cup grated Parmesan cheese
7
1 small onion finely chopped
8
1 tablespoon of chopped parsley
9
black pepper to taste
10
1 1/4 cup of olive oil

Ingredients

1
6 artichokes
2
2 liters of boiling water
3
salt to taste
4
1 clove of garlic
5
2 cups of chicken or beef broth
6
1/2 cup grated Parmesan cheese
7
1 small onion finely chopped
8
1 tablespoon of chopped parsley
9
black pepper to taste
10
1 1/4 cup of olive oil

Directions

1
Prepare the artichokes according to our instructions
2
Boil in salted water with a clove of garlic for 15-20 minutes
3
Let it cool down
4
Drain from head downwards
5
Remove the tough outer leaves and trim the choke
6
Open the leaves into circles and place them in a baking dish
7
For the filling, mix breadcrumbs, cheese, onion, salt, pepper, and 4 tablespoons of broth
8
Add some of the filling to each leaf circle
9
Tie each artichoke with twine to keep its shape
10
Brush with olive oil to moisten
11
Add the remaining broth and cover well
12
Roast in a moderate oven for about 40 minutes
13
Until the filling is lightly golden but not dry
14
Baste with broth occasionally
15
Serve 6 ways.