Ingredients

• 6 whole artichokes
• 3 slices Italian bread , cubed
• 1 clove garlic , minced
• 0.13 cups chopped fresh parsley
• 0.25 cups grated Romano cheese
• 0.5 teaspoons dried oregano
• 5 tablespoons vegetable oil , divided
• salt and pepper to taste

Instructions

1. 1 Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2. 2 In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3. 3 Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4. 4 Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Nutrition per serving