Dinner Stuffed Artichokes
4 each artichokes, large -- cleaned and choked
1/2 pound ground beef, extra lean -- browned
4 cloves garlic -- minced
1/3 cup romano cheese -- grated
3/4 cup bread crumbs
1/2 cup olive oil
Cut enough of the stem off the artichoke for let the artichoke stand up.
Remove the hard, dried end from the stem and peel the remainder. In a
large pan, place the cleaned, choked artichokes and stems and cover with
water. Bring to a boil. Lower heat and simmer for 35 - 45 minutes or
until the bottom of the artichoke is tender when pierced with a fork.
Remove from water and drain.
Chop the cooked stems. Combine the stems, ground meat, garlic, cheese and
breadcrumbs. Mix until well incorporated. Add about 2/3 of the olive oil
to the mixture. You should be able to squeeze the mixture in your hand
and it will hold its shape. Carefully spread the leaves of the artichoke
and stuff with the breadcrumb mixture. Make sure the majority of the
stuffing gets into the center. Drizzle the artichokes with the remainder
of the oil.
In the large pan, place a steam basket. Add about 1 cup of water to the
bottom of the pan. Carefully place the artichokes in the basket, making
sure that none of them are tipping over. Steam for about 10-15 minutes.
Serve immediately.