Makes 6 servings.
Prep Time: 15 minutes
Cooking Time: LOW 6 hours or HIGH 3 - 4 hours
- 8 ounces bread crumbs
10 ounces grated Romano cheese
1 bunch flat leaf
- 1-1/2 - teaspoon
1/2 teaspoon freshly ground
6 artichokes, washed, tops sliced off and stems trimmed
1 Tablespoon extra virgin olive oil
In a mixing bowl, mix bread crumbs,
cheese, parsley, salt and pepper.
Spread artichoke leaves and fill
pockets generously with bread crumb mixture until you reach the soft
leaves near the center.
Place artichokes in a 3 to 4-1/2 quart
slow cooker and add approximately 3/4 inches of water to bottom. Drizzle olive oil on top of each
Cover, turn unit to
HIGH and cook until leaves are tender and
pull away from heart easily, approximately 3 to 4 hours or cook on LOW
for about 6 hours.