Stuffed Artichokes

Recipe from Daily Candy

4 artichokes
½-¾ c. bread crumbs
4 tbsp. good, sharp Parmesan cheese
2 heaping tsp. fresh oregano, finely chopped
1 clove garlic, quartered
Olive oil for drizzling

Trim artichokes by cutting one inch off the top of the artichoke and cutting off the stem at the bottom (so the artichoke can sit upright).

Use kitchen scissors to trim the pointy tips off each petal. Discard petals that are split or bruised. Set aside.

Combine bread crumbs, Parmesan, and oregano in a bowl.

Loosen the petals of a artichoke from the center (so that it looks like a flower in bloom). Fill in each petal with a little of the bread crumb mixture, making sure it’s packed relatively tightly. Push a piece or two of garlic right into the center of the artichoke. Drizzle lightly with olive oil.

Place the artichokes (stems down) in a pot. Make sure they fit snugly so the artichokes will remain upright. Fill the pot with an inch or two of water and put a tight-fitting lid on the pot. Steam over medium heat for 40 minutes or until the petals can be pulled from the center of the vegetable without too much tugging.