Stuffed Artichokes

Course : Appetizers
Serves: 6
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6 medium artichokes
3 cups toasted bread crumbs
1 1/2 cups grated Pecorino Romano cheese
1/2 teaspoon garlic powder
3 cloves garlic minced
1 1/2 cups extra virgin olive oil

Preparation / Directions:

1. Cut off top prickly part of each artichoke and remove stem. Peel outer skin off stems and reserve them. Wash and drain the artichokes. Mix the bread crumbs, cheese, garlic powder and garlic to make the stuffing. Pull open all the leaves and pack with stuffing.

2. Place a steamer or cooling rack in a very large stockpot, and fill the pot with 1 to 2 inches of water. Place artichokes in the pot and set a stem on top of each. Drizzle each artichoke with 2 tablespoons of oil. Cover and cook over low heat, checking frequently to make sure water does not evaporate; add water as needed. Drizzle additional oil on artichokes every hour until they are done. (They're done when a leaf can be pulled easily from the center of the artichoke and the bottom is soft.

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