Italian Recipes

Ingredients

4 artichokes
1/2 Cup of Seasoned Italian Breadcrumbs
12-15 chopped olives
12-15 chopped mushrooms
2-3 cloves of finely chopped garlic
1-2 Tablespoons of finely chopped Italian parsley
olive oil
salt and pepper to taste

Directions

1. Bang artichokes on counter (leaves down) to loosen leaves. Rinse in cold water.
2. Remove stems. Peel and put aside.
3. Remove and discard small tough leaves from bottom. Use scissors to remove sharp tip from each leave.
4. Chop stems and chop mushrooms. Sautee in olive oil until stems are tender and mushrooms have given up their water.
5. In a bowl combine bread crumbs, olives, mushrooms, garlic, parsley, finely chopped stems and enough olive oil to moisten mixture. Salt and pepper to taste.
6. Spread center of artichoke and insert stuffing.
7. Place artichokes close together in heavy sauce pot with 2-3 inches of water.
8. Simmer covered over medium to low heat until leaves pull away easily. (About 45 minutes) Replace water if needed.
9. After eating the leaves, be sure to remove the “hair” around the heart of the artichoke.