Stuffed Artichokes-Carciofi Ripieni
4 medium artichokes (about ¾ pound)
4 tablespoons Extra Virgin Olive Oil
2 cups water
2 cloves of garlic, minced
4 green onion, minced
¼ c parmesan cheese, grated
¼ c romano cheese, grated
1/4 teaspoon black pepper
1/2 cup fresh parsley, chopped
juice of 1/2 lemon
Cut off the stems and remove any tough outer leaves from the artichokes. Trim any needle like thorns with a scissors. With a sharp knife, cut the tops of the artichokes. Place in a bowl filled with water and lemon juice. Gentle wiggle the artichoke to loosen the leave and make room for the stuffing.
Preheat the oven to 350°F.
In a bowl combine garlic, green onion, cheese, pepper and parsley.
Fill each cavity with some of the mixture, mounding it up slightly. Sprinkle the remaining mixture over the artichokes. Place artichokes, stuffing side up in an ovenproof casserole dish, add water to dish and drizzle olive oil over top.
Cover the casserole with aluminum foil and bake for 30 to 45 minutes.