Stuffed Artichokes Recipe

Snip the pointed tips of artichoke leaves and cut off the stems. Wash and drain. Holding artichoke firmly by base firmly rap the top of it on a hard surface; this will open it so it can be stuffed.

In a medium bowl combine bread cubes garlic parsley Romano cheese oregano 2 tablespoons vegetable oil salt and pepper; mix well.

Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.

Bring to a boil over high heat; reduce heat to low and simmer covered for 1 hour or until leaves pull out easily.