Stuffed Artichokes Recipe

Trim the sharp tips from the artichoke leaves and remove the stems. Rinse and drain the artichokes. Hold each artichoke at the base and tap the top firmly on a hard surface to help open the leaves, making space for the stuffing.

In a medium-sized bowl, mix the bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons of vegetable oil, salt, and pepper until well combined.

Stuff each artichoke with about 1/2 cup of the mixture. Arrange the stuffed artichokes tightly together in a large, heavy saucepan or Dutch oven. Add enough water to reach halfway up the artichokes, then pour in 3 tablespoons of oil.

Bring the pot to a boil over high heat, then reduce the heat to low and cover. Let the artichokes simmer for 1 hour, or until the leaves can be easily pulled away.