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Stuffed Artichokes

4 medium size artichokes
4 cups fine, dry bread crumbs
2-3 cups of grated hard goat cheese or Romano cheese
4-5 large cloves of garlic, mashed
1 tsp garlic salt
1 egg
1/4 (or more) extra virgin olive oil
1/2 tsp black pepper

Wash and trim artichokes spreading the leaves out so that you open
up the flower almost to the choke. Soak in hot water to help do

In a large bowl mix together the remaining ingredients. The mixture
should be moist enough to hold together when you squeeze a handful.
Add a little more olive oil if it is not moist enough. Separate
into four equal portions. Using one portion of the mixture, start
stuffing from the outside leaves until you have filled the entire
artichoke all around and it has doubled in size.

Place the stuffed artichokes in a heavy pot (such as the bottom of
a Dutch oven), add about 1 1/2" of water, drizzle a little olive
oil over all, cover tightly and steam until tender. Here in Colorado
it takes about 1 1/2 hours for young artichokes, although I usually
steam for 2 hours because we like them very done. Serves four.

I usually just serve a side salad and baked potato with the
artichokes -- no meat.


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