Sicilian Stuffed Artichokes

• 4 medium artichokes
• 1 tsp. salt
• 2/3 c. fine dry bread crumbs
• 1 clove garlic, peeled and thinly sliced
• 1 tsp. grated Parmesan cheese
• 1 tsp. chopped parsley
• 1 tsp. salt
• 3/4 tsp. pepper
• 2 cloves garlic, peeled and thinly sliced
• 1 Tbsp. chopped parsley
• 2 c. boiling water
• 2 Tbsp. olive oil

1. Cut off 1-inch from the top and base of each artichoke.
2. Remove lower outer leaves.
3. If desired, snip off tips of remaining leaves. Cover with cold water and add 1 teaspoon salt.
4. Let stand 5 to 10 minutes.
5. Drain upside down.
6. Mix together bread crumbs, 1 clove garlic, cheese, 1 teaspoon parsley, salt and pepper.
7. Set aside. Spread leaves of drained artichokes open slightly.
8. Place 3 slices of garlic in each artichoke.
9. Sprinkle bread crumb mixture between leaves and over top of artichokes.
10. Sprinkle with chopped parsley. Place artichokes close together in a 10-inch skillet so they will remain upright during cooking.
11. Pour the boiling water in the skillet and sprinkle the artichokes with the olive oil.
12. Cook, covered, about 30 minutes or until artichoke leaves are tender. Makes 4 servings.

artichokes, salt, bread crumbs, clove garlic, parmesan cheese, parsley, salt, pepper, garlic, parsley, boiling water, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076531 (may not work)