Italian Stuffed Artichokes

Directions

1. Makes 4 servings. LACTO
2. Stuffed artichokes are messy to eat but very delicious as in this favorite Italian dish.
3. To prepare artichokes for stuffing, cut stem ends off artichokes so they stand up-right on counter. By hand, pull off small, scarred, tough, outer leaves.
4. With kitchen shears or possibly sharp knife, cut prickly ends off remaining leaves.
5. With sharp knife, cut tops off artichokes to make level surface.
6. In large pot, add in stock or possibly water and steamer basket. Place artichokes upright on steamer basket; cover pot. Bring stock or possibly water to a boil then reduce to a simmer. Steam till artichokes are tender, about 25 min. (To test for doneness, pull out an outer leaf. If it comes out easily, the artichoke is done. You can also scrape the inside of the leaf on your lower teeth to check for tenderness.) Remove artichokes from steamer basket; turn upside down on plate to drain and cold.
7. When cold, gently spread leaves in center of artichokes to expose fuzzy purple-green chokes. With sharp spoon (such as a grapefruit spoon), scrape fuzzy chokes out and throw away, leaving tender, pale green heart at the bottom of each artichoke. Set aside.
8. Preheat broiler. In bowl, combine parsley, peppers or possibly mushrooms, bread crumbs, garlic, cheese, oil and herbs to taste. Mix should be slightly paste-like; add in a small amount of stock if needed. Stuff mix in between artichoke leaves and place artichokes in broiler pan. Place under broiler for 5 min or possibly till bread crumbs brown. Serve hot.
9. Makes 4 servings.