• 8 artichokes
  • 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


Serves: 8 servings


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.