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Parmesan Romano Stuffed Artichokes
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- #21698
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 trimmed and cooked artichokes, left whole
1/2 cup unseasoned dried bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon grated Romano cheese
1 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon melted butter
1 tablespoon extra-virgin olive oil
5 leaves fresh basil, minced
fresh-ground black pepper, to taste
directions
Preheat oven to 350 degrees F.
Place artichokes upright in a nonreactive baking pan just large enough to hold them. Gently open up leaves a bit, loosening them far enough to stuff.
Combine remaining ingredients. With a spoon, place stuffing between layers of leaves.
Bake, uncovered, for 20 minutes until golden brown and warm inside.
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reviews & comments
September 13, 2011
These were exactly like the one's my Nana used to make. I don't have her recipe to compare, but they looked and tasted just as i remember them. I will be making these again and again. I almost forgot to steam the Artichokes before baking them so be smarter then me, and actually read the recipe.
July 23, 2007
thats the way I ate them when I was growing up. We would slide the leaves thru our teeth to get the meat off the leaves. they were very good.