Italian Stuffed Artichokes
6 whole artichokes
1 cup Italian flavored bread crumbs
3 clove fresh garlic, cleaned and whole
1/4 cup parmesan cheese
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
1/4 cup grated cheese
1/2 teaspoon dried oregano
salt and pepper to taste
1/4 cup extra virgin olive oil
chicken broth or water
Snip the pointed prickly tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
In a medium bowl combine bread crumbs, 1 clove of fresh garlic minced, garlic powder, parsley, Romano cheese, oregano, oil salt and pepper; mix well add some olive oil to make it hold together, a few tablespoon.
Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough chicken broth or water to reach half way up artichokes, making sure they are upright in the pan and then drizzle around 3 tablespoons of additional oil and remaining garlic cloves in the water. Sprinkle salt and pepper to taste.
Bring to a boil over high heat; reduce heat to low and simmer, covered, for at least 2 hours or until leaves pull out easily, slow cooking for at least 2 hours. These can also be done in the slow cooker on high using around 2 cups chicken broth for 6 to 8 hours.