Stuffed Artichokes

I grew up with these artichokes and consider them Italian comfort food. They take a good long while to cook but when they are done, they are delicious, especially the heart.

Ingredients

• 4 large ball artichokes

• 3 cloves garlic

• 1 cup breadcrumbs (I used Progresso Italian seasoned)

• 1/2 cup grated Pecorino Romano cheese

• olive oil

• 2 cups chicken stock or 1 1/2 cups water+ 1/2 cup white wine

Directions:

Preheat oven to 350 degrees F.

Cut the bottoms of the chokes so they are level and can sit flat. Trim the tops and the sides so the toughest leaves are removed.

Slice the garlic cloves thin and insert them in between the artichoke leaves, randomly placed in each choke. Sprinkle the breadcrumbs and the cheese over the chokes making sure they fill the spaces between the leaves as much as possible. Drizzle with olive oil and place in a high sided casserole dish. Pour 2 cups stock or other liquid (can use water and wine) in the dish around the chokes so they will steam cook. Cover the pot and stick in the oven for 2 hours.

To eat, you pull off a leaf and scrape the bottom part including the stuffing off with your teeth. Discard the leaves as you go. When you get close to the core, scoop out the fibers that rest above the heart and discard. They are too prickly to eat. Enjoy the heart, it is truly the best part.