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| As the bread starts to thaw you will need to squeeze it into a ball and keep grating. |
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| Look, a ball of bread, how interesting ;-) Note: My wife saw this photo and statement and had this comment to make: "My husband is weird, you should hear the music he listens too" ;-) |
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| When you're done you should have a nice little pile like this here. |
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| Pour it into a large bowl... |
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| Chop up some fresh parsley and add that to the bowl. Mix well. You can see the consistency on the right that you are shooting for. |
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| Chop up some fresh garlic like so.... |
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| Then grab some extra virgin olive oil. I recommend having a very large container of this stuff lying around because it's oh so good! |
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| Put both the olive oil and garlic into a frying pan and heat it up on low heat until you see little bubbles forming on the edges of the garlic as shown above. You do NOT want to overcook/burn the garlic, if you over cook the garlic get's brown and you have to throw away the oil and start over! |
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| Then pout this into a measuring cup. Be sure to let all the garlic and tasty bits get into the measuring cup! You will want to pour all of this over the artichokes. |
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| There is the garlic oil ready to use. You can see here that I cooked my oil and garlic with some basil. You can put fresh parsley in here as well. |
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| Now add some Parmesan cheese to your bread crumbs. |
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| Mix well. Now with the olive oil mixture and the breadcrumb mixture all ready to go, you are ready to proceed with stuffing the artichokes. |
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| Now take your artichoke and spread open the leaves again, this time stuffing it with your stuffing mixture, working your way around until every leaf is full of stuffing. |
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