Stuffed Italian Artichokes Recipe

How to make it

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• Soak Italian bread in warm water, then squeeze out excess water and set aside
• Cook sausage or pancetta till cooked and then crumble
• Using scissors, cut prickly points off the artichokes
• Cut stem, leaving enough for the artichoke to be able to stand up straight without falling over (save stems)
• Boil artichokes in salted water for about 10 minutes, drain & cool
• Take stems, peel them and chop them up to use in stuffing
• Meanwhile:
• In large bowl, add bread, eggs, garlic, parmesan cheese, and seasonings plus chopped stems and pancetta or sausage.
• Mix well, if too loose, add bread crumbs, or if too dry add milk
• Take artichoke and push down on them, to open up center, remove some inner leaves that are prickly
• Sprinkle the inside with salt, parmesan cheese and a little mozzerella cheese
• Taking handful , stuff artichoke with stuffing and place in a large dutch oven*****
• When done, add about 2 cups water in pan with about 1-1/2 cup olive oil and about 5 sliced garlic cloves.
• Season each artichoke with salt, pepper, garlic powder, parmesan cheese and add mozzerella to top of each artichoke.
• Pour olive oil over each artichoke to keep moist
• Cover and bring to boil
• Turn heat down to medium low to low and cook 2 hours, check to be sure water & olive oil are not burning off, if so add more of each
• Enjoy!!!!
• *******If you want to take the time, you can stuff each leaf, but that takes a lot of time, but it does taste good as you get stuffing with each leaf!!!