Aired October 15, 2008
6 cups flavored breadcrumbs
1 cup of grated Locatelli cheese
Salt and pepper, to taste
3 tablespoons garlic powder
1/4 cup parsley flakes
2 to 2 1/2 tablespoons chopped garlic
Preheat oven to 425F.
Clean artichokes well by separating and pulling leaves open over running water. Cut off the points and stems.
Mix remaining ingredients in a small bowl and stuff the artichokes. Place stuffed artichokes into a roasting pan and add an inch and a half to two inches of water. Cover with tin foil and place in oven for 1 1/2-2 hours, until leaves are tender. Remove the foil and continue baking 15 minutes to brown the tops.