Servings: 6
Prep Time: 30 min
Cook Time: 45 to 60 min
6 large artichokes
1/4 box (3 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
1/4 cup; chopped fresh parsley
4 slices Italian dry salami, cut into julienne strips
2 cloves garlic, finely minced
2 tablespoons; water or dry white wine
1 tablespoon capers, well drained
1/2 cup; olive oil
1/2 cup; water
Preheat the oven to 350°F.
Trim the stem ends of the artichokes so that the artichokes will sit flat, and strip off any small outer leaves. Place the artichokes on a cutting board and with a sharp knife, cut about 3/4" off the top of each. Firmly press the cut portion against the cutting board to loosen the leaves, and spread the leaves apart so that they will hold the stuffing mixture.
Combine the stuffing mix, parsley, salami, garlic, water or wine, and capers in a large bowl.
Using a spoon, force some of the stuffing mixture down to the heart of each artichoke and between the leaves. Fit the artichokes snugly into a deep casserole dish. Drizzle some of the oil over each artichoke, and pour the remaining oil into the dish. Pour the water into the dish and cover tightly with aluminum foil.
Bake for 45 minutes to 1 hour, or until a fork easily pierces the artichoke bottoms or a leaf can be easily pulled from the artichoke. Serve hot or a at room temperature.