Stuffed Artichokes

6 artichokes
1 lemon

Toasted Breadcrumbs
1 1/2 cups plain breadcrumbs
3 tablespoons Extra Virgin Olive Oil

Filling
Toasted Breadcrumbs
1/2 cup Pecorino-Romano Cheese
1 teaspoon salt
several grinds of black pepper or to taste
2 garlic cloves, chopped
6 sprigs Italian flat leaf parsley, chopped
Drizzle of extra virgin olive oil over each stuffed artichoke

Dipping Sauce served in a small bowl to each person
2 tablespoons Extra Virgin Olive OIl
1 Tablespoon red wine vinegar
sprinkle of salt

Place artichokes in a Dutch Oven or other pan that will fit them snugly
Drizzle each artichoke with Extra Virgin Olive Oil
Carefully add about 3/4 cup water to the bottom of the pan
Juice of 1/2 lemon

Simmer over low heat for 45 minutes
Filming and Video Editing by Francesca Sacco

My books:
Sicilian Feasts https://www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily https://www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.

WEBSITE:
INSTAGRAM:   / giovannabellialamarca  
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing