REVISED ARTICHOKE RECIPE ENJOY DAN:

STUFFED ARTICHOKES WITH TWO CHEESES by CHEF DAN:

Serves 2

INGREDIENTS:

2 artichokes

4 tablespoons olive oil, divided

1/2- cup Panko (Japanese bread crumbs)

1/4-cup grated pecorino Roman cheese

1/4-cup Parmesan cheese

1 garlic clove, crushed

1 tablespoon snipped cilantro

1/8-teaspoon dried oregano

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.   Trim the bottom half off the artichoke.

2.   Trim off the outer leaves.

3.   Snip the thorny tips off the top leaves.

4.   Remove center leaves and the fuzzy (choke).

5.   Place each one in lemon water.

6.   In bowl, combine the Panko, 1 tablespoon olive oil, cheeses, garlic clove, cilantro, oregano, and season with salt and pepper.

7.    Press about 1/2-cup of stuffing into each artichoke.

8.   Tightly pack stuffed artichokes together in a covered Dutch oven.

9.   Add enough water to reach up half way up the artichoke.

10.                Add 3 tablespoon of oil.

11.                Bring to a boil over high-heat.

12.                Reduce heat to low and simmer, covered for 1 hour or until leaves pull out easily.

ENJOY DAN:                      BON-APPETITE!!