Stuffed Artichokes ala Martini

Submitted by MartiniMar

 

6 Medium Artichokes
1 Can Progresso Italian Seasoned Breadcrumbs 
Romano or Parmesan Cheese (about 1/4 cup)
1/2 Tsp. Salt
1/2 Tsp. Pepper
1/2 Tsp. Garlic Powder
1 Tbsp. Parsley Flakes
1/2 Cup Olive Oil


Cut off the top and the stem of the artichoke with knife.  Trim each leaf with scissors so that they have flat edges.  Rinse under cold water to get any sand or dirt out of the leaves.  In a large pot of boiling water, put the artichokes in and boil until tender, about 10-15 minutes.  Take the artichokes out of the pan and turn upside down on a paper towel to get the water out.

In a bowl, mix the breadcrumbs and seasonings and cheese together.  Fill the leaves of the artichokes above the bowl so that all are filled.  Put a little oil in the bottom of a baking dish with a lid.  Mix the 1/2 cup of oil with some water in a measuring cup with a pouring lip on it.  drizzle the oil/water mixture over the artichokes so that the breadcrumbs are somewhat moist, and that the bottom of the dish has about 1/8" oil/water in it.  You might have to add more water over the artichokes.  Don't add too much oil or they will come out greasy.

Bake covered in a 350* oven until the center (choke) is tender with a fork going through it.  Usually 1 hour to 1 1/2 hour