Stuffed Artichokes
Instructions
1. In a medium-size bowl, combine the bread crumbs, pecorino, parmigiano-reggiano, garlic, mint, parsley, and salt and pepper to taste. Mix thoroughly. Add the olive oil in a slow stream, stirring continuously.
2. Cut about 34" off the tops of the artichokes and snip off the remaining pointy tips. Cut the stems off so that the artichokes will sit without toppling over. Pry open the artichoke leaves and fill the spaces with the bread crumb mixture.
3. Place the artichokes in a pot that will hold them snugly. Add water to a depth of 1". Bring to a boil, cover, and reduce heat to medium-low. Simmer for 3045 minutes, depending on the size of the artichokes. Test for doneness by pulling out a leaf and tasting for tenderness. Serve hot or at room temperature.
