Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by the base, firmly tap the top of it on a hard surface; this will open it so it can be stuffed.
In a medium bowl combine bread crumbs, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper ; mix well
Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
Bring to a boil over high eat; reduce heat to low and simmer, covered for 1 hour, or until leaved pull out easliy
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