Artichokes Stuffed(Carciofi Ripieni) - cooking recipe

Ingredients

4 large fresh artichokes
1/4 c. flour
1 fresh lemon
1 1/2 c. bread crumbs
3 cloves garlic, chopped
3/4 c. Parmesan cheese
1/3 c. parsley, chopped
1/8 tsp. oregano
1/4 tsp. salt
ground pepper to taste
4 Tbsp. olive oil
1 c. water

Preparation

Cut
1-inch off sharp top of artichoke.
Slice off stem and reserve.
Remove
and discard tough outer leaves.
Spread leaves and
remove fuzzy choke with a spoon.
Soak artichokes under
cold water mixed with flour and lemon juice, for 3 to 4 minutes.
This removes
any
discoloration and bitterness the artichoke
may have.
Rinse
under cold water.
Mix remaining ingredients, except
oil
and water.
Arrange mixture between artichoke
leaves and in center of choke.
When filled, place artichokes and peeled reserves stems in a deep saucepan.
Pour olive
oil
over
top
of artichokes.
Add 1 cup water to pan. Cover
pan
and
cook
over medium heat for 1 hour.
If water evaporates,
add
a
little more.
Base of artichoke should be tender
to
fork
when done. Makes 4 servings.
This is great served as a first course appetizer or after the main course.