Stuffed Artichokes

• 6 Artichokes
• Escarole
• Stale Bread
• Garlic 
• Olive Oil
• Parsley
• 1/2 Cup Grated Parmesan
• S&P

Clean artichokes:

Snip the tip off the leaves, and scoop out the chokes with a spoon. Trim stems and score with an "X"

Stuffing: 

Stale bread, but not rock hard, cut into 1" pieces and place in bowl

Add garlic, olive oil, grated parmesan, parsley (rough chop), salt & pepper

Stuff artichokes to include empty choke area and all the leaves and place in pot with water.  The water should come up about 3/4 of the way of the artichoke but not over the top. Also put a few escarole leaves in to add flavor and texture, a couple of whole garlic cloves and generous amount of olive oil in the water.

Put a lid on the pot and cook on the stove for a long time until the artichokes start to break down.

Check the water level and add more if needed. 

DELICIOUS - DISTINCTIVE - D'AGOSTINO