6 whole artichokes, cleaned and trimmed
4 Tbl. butter
4 Tbl. olive oil
4 cloves garlic, minced
3-4 cups seasoned bread crumbs
1 tsp dried basil
1 tsp. dried oregano
1/4 cup grated romano cheese
2 Tbl. olive oil
2 lemons, cut in half
Clean artichokes and place in bowl of water with one lemon, cut in half. In an
8″ skillet heat the butter and oil and add garlic. cook until frgrant, about
30 seconds. Add bread crumbs, basil, oregano and cook until golden brown.
remove from heat and stir in cheese.
Spread the leaves of artichokes and stuff each leaf with about 1 tsp.
filling. Place upright in a saucepan large enough to hold all artichokes and
fill with 2″ water and remaining lemon cut in half. Drizzle tops of artichokes
with olive oil. Cover pan; simmer artichokes for 45 min. 1 hour. Check
often to make sure the water does not evaporate. Remove artichokes with
slotted spoon and serve at room temperature.