2 trimmed and cooked artichokes
½ cup unseasoned dried bread crumbs
¼ cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon freshly grated Romano cheese
1 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
5 basil leaves, minced
Freshly ground black pepper
- Preheat the oven to 350°F. Place the artichokes upright in a nonreactive baking pan just large enough to hold them. Gently open up leaves a bit, loosening them far enough to stuﬀ.
- Combine the bread crumbs, Parmigiano-Reggiano cheese, Romano cheese, oregano, garlic, butter, olive oil, basil, and pepper to taste in a small bowl. With a spoon, place this stuﬃng between the layers of artichoke leaves. Use half the stuﬃng for each artichoke.
- Bake, uncovered, for 20 minutes until golden brown and warm inside. Serve hot.
Steve Petusevsky for “The Oldways Table”
Protein: 16 grams
Fat: 22 grams
Saturated Fat: 10 grams
Carbohydrates: 35 grams
Fiber: 12 grams
Sodium: 670 mg.