Nonna Santina’s carciofi ripieni (stuffed artichokes)

• 4 artichokes (round, tight and firm)

For the stuffing:
• 8 cups breadcrumbs
• 3 cups grated parmesan cheese
• 1 large garlic clove, chopped
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/3 cup parsley, chopped

1. Pick off the tough outer leaves of the artichokes.
2. Cut the stems and a little bit off the bottoms to make the artichokes flat.
3. Slice 3/4 of an inch off of the tops of the artichokes.
4. Turn the artichokes upside down and push down firmly but gently with the palm of your hand, to open up the leaves slightly.
5. Wipe the outside of the artichokes with a damp cloth.
6. Mix all of the stuffing ingredients together in a large bowl.
7. Starting from the outer leaves of each artichoke, push the breadcrumbs down to the bottom of each leaf, until you reach the centre. (Make sure that each leaf has plenty of stuffing because that’s where the flavour is!)
8. Pack all of the artichokes very tightly into a saucepan.
9. Drizzle olive oil over each artichoke.
10. Pour 3/4 of an inch of water into the bottom of the saucepan (don’t pour on top of the artichokes).
11. Preheat the oven to 190°C.
12. Firstly, cook the artichokes on the stovetop, with the lid on and boil gently (top up with boiling water when necessary).
13. Try a leaf after 15-20 minutes. They are ready when tender to chew.
14. Finally, bake in the oven, without a lid, for 15 minutes until the tops are dry and golden. Buon Appetito!