|6 medium artichokes
1 Tbsp. green onions, sliced
1 clove garlic, minced
1/4 cup butter
3 cups soft bread crumbs (4 slices)
2 medium tomatoes, peeled, seeded, and chopped
1/2 cup grated Parmesan or Romano cheese
1/4 cup snipped fresh parsley
Remove stems and loose
outer leaves from artichokes. Cut off 1-inch from tops.
Snip off sharp leaf tips. In large covered kettle cook
artichokes in boiling salted water for 20–30 minutes
or until a leaf pulls out easily. Drain upside down. Remove
center leaves and the fuzzy choke and discard. Sprinkle
insides lightly with salt. Sauté onion and garlic
in butter until onion is tender. Mix lightly with the
combined: bread crumbs, tomatoes, cheese, and parsley.
Spoon into artichokes. Place in 13x9x2?inch baking pan,
making sure artichokes will not tip over. Cover and bake
in a 375 degree preheated oven for 15 minutes. Uncover
and bake for another 9?10 minutes. Makes 6 servings.