Stuffed Artichokes
4 artichokes, trimmed and washed
4 cups plain bread crumbs
3 cups grated parmesans cheese
3-4 teaspoons minced garlic
1 bunch parsley washed and chopped
salt and pepper
olive oil
butter
To trim artichokes: cut the tops off with a very sharp knife. Cut off the stem. With clean scissors, cut off the sharp tip of each leaf. Wash insides and out. Drain upside-down in a strainer.
Put all of the other ingredients into a large bowl and mix.
Stuff each leaf with bread stuffing and place into a Dutch oven. Drizzle the tops of artichokes with olive oil and top with a pat of butter. Put about 2 inches of water in the bottom of the pan. Cover and cook on low heat. Keep a close eye on them while cooking and add water as needed. Do not let them burn to the bottom of the pan.
Artichokes are finished when leaves can be pulled out easily.
Note: Measurements are approximates. Sizes of artichokes vary so much; the amount of stuffing you will need will vary. Also, cooking time will vary depending on size and freshness of artichoke.
You will be able to fit between 1 and 3 artichokes in a Dutch oven depending on size of artichoke and how much stuffing you put in them.