Step by step instructions for Italian stuffed artichokes

1. Start by slicing off the stem of the artichokes so the can stand flat.

2. Lay the artichoke on its side, and while holding it firmly, cut off about 1 inch from the top.

3. With kitchen scissors, trim off the remaining pointy leaf tips, be careful, the tips can be sharp.

4. Pull off and discard any small leaves from the bottom of the artichoke

5. In a small bowl, mix together two cups of seasoned breadcrumbs, garlic, grated Pecorino Romano cheese, oregano, and chopped parsley. Add olive oil and mix until the stuffing is moist but not too wet.

6. Before stuffing the artichoke, spread the leaves apart with your hands. To make it easier, turn the artichoke upside down and firmly press down to help flatten them out. Give it a gentle bang on the counter if needed.

7. Start by placing stuffing in the center of the artichoke, spreading the leaves with your hands. Then add stuffing between the outer leaves and work your way inward until the whole artichoke is filled. Note: not every leaf needs to be stuffed.

8. Place the stuffed artichokes into a large saucepan or Dutch oven. Add enough water to cover the artichokes halfway. Add a tablespoon of salt to the water.

9. Drizzle top of artichokes with extra virgin olive oil. Cover the pan and cook for 50 minutes or until leaves are soft. Make sure water does not evaporate, if needed add more water.
You can check if they are done by pulling a leaf off, if it comes off easily they are done. If not cook for an additional 15 minutes. To get top crispy put into the oven on broil just until crispy, 3 to 4 minutes.