this recipe is excellent. It is how my great grandparents used to make them with just a couple alterations to make it easier for the cook and just as delisious. First, instead of using cubes of bread, use Italian style bread crumbs so then the seasonings of parsley and oregano are already in the bread crumbs so you don't have to add them. Second, slice the garlic very thin instead of mincing. The slices, if sliced thin enough melt into the artichoke as it steams. Third, use olive oil instead of vegetable oil and just drizzle slowly over the stuffed artichoke after stuffing. Fourth, use a mixture of parmesean and romano cheese to sprinkle over the top after the olive oil drizzle. This makes a wonderful kind of crust over the entire artichoke that is excellent!
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this recipe is excellent. It is how my great grandparents used to make them with just a couple...