Recipes

Parmesan and Romano Stuffed Artichokes

Serves 2

Recipe by chef Steve Petusevsky

This simple recipe is a great way to introduce novices to the splendors of artichokes.

Ingredients

2 trimmed and cooked artichokes

½ cup unseasoned dried bread crumbs

1/4 cup freshly grated Parmesan cheese

1 tablespoon freshly grated Romano cheese

1 teaspoon dried oregano

1 clove garlic, minced

1 tablespoon melted butter

1 tablespoon extra virgin olive oil

5 basil leaves, minced

Freshly ground black pepper

Instructions

Preheat the oven to 350°F. Place the artichokes upright in a nonreactive baking pan just large enough to hold them. Gently open up leaves a bit, loosening them far enough to stuff.

Combine the bread crumbs, Parmesan cheese, Romano cheese, oregano, garlic, butter, olive oil, basil, and pepper to taste in a small bowl. With a spoon, place this stuffing between the layers of artichoke leaves. Use half the stuffing for each artichoke.

Bake, uncovered, for 20 minutes until golden brown and warm inside. Serve hot.

Copyright © 2007 by Steve Petusevsky.

From the Oldways Table, published by Ten Speed Press.

Reprinted with permission.