Focaccia-Stuffed Artichokes New York Style Courtesy Of: California Artichoke Advisory Board Focaccia-Stuffed Artichokes New York Style Serves 24 24 Medium Artichokes 1 Kg or 2 lbs Focaccia or herbed bread crumbs 200 g or 8 oz Parmesan cheese, grated 250 mL or 1 cup Olive oil 12 Cloves garlic, finely chopped 250 mL or 1 cup Fresh parsley, chopped 250 mL or 1 cup Fresh oregano, chopped to taste Salt to taste Ground pepper Trim stem close to bottom. Slice off top third of artichoke. Strip off smaller, dark outer leaves. Remove fuzzy centre. Place in acidulated water to prevent discolouration.

Mix bread crumbs, cheese, olive oil, garlic, parsley and oregano; season to taste with salt and pepper.

Drain artichoke; spread leaves. Stuff bread crumb mixture in the centre and among the leaves.

Arrange artichokes in a shallow baking pan. Pour boiling water around the artichokes to a depth of one inch. Cover tightly with foil. Bake at 350 degrees F (180 degrees C) until tender; about 40 minutes. Remove artichokes from pan to a rack; cool to room temperature.

To serve, plate one artichoke at room tmeperature.