Bread-Stuffed Artichokes with Romano and Herbs

1. 1

   Trim the pointed tips from the artichoke leaves and cut off the stems. Rinse and drain. Holding the artichoke firmly by the base, rap the top firmly on a hard surface to open it for stuffing.

2. 2

   In a medium bowl, combine the bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt, and pepper; mix well.

3. 3

   Press about 1/2 cup of the stuffing into each artichoke. Pack the stuffed artichokes tightly together in a large heavy saucepan or Dutch oven. Add enough water to come halfway up the artichokes and add 3 tablespoons oil.

4. 4

   Bring to a boil over high heat; reduce the heat to low and simmer, covered, for 1 hour, or until the leaves pull out easily.

• Calories 253.63 kcal Moderate
• Protein 8.06 g Moderate
• Carbs 27.18 g Moderate
• Total Fat 14.16 g Moderate
• Saturated Fat 3.26 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 4.83 mg Low Source
• Sodium 397.13 mg Moderate
• Fiber 8.45 g Good Source
• Sugar 2.59 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 154.64 mg Moderate
• Iron 2.83 mg Moderate
• Potassium 576.33 mg Moderate
• Vitamin A 7.79 mcg_rae Low Source
• Vitamin C 19.33 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄