Thanksgiving Sides. Stuffed Artichokes.

When my brother married my sister-in-law, Joanne, she brought a whole new level of Italian to the traditional American Thanksgiving. Because of Joanne and her wonderful mother, Marie, I began to absolutely love Thanksgiving! Their Stuffed Artichokes are among my favorite Thanksgiving recipes.

6 artichokes (cleaned and stem cut off - peel the outside of the stem all around and cut up and put aside) Spread the leaves out and cut the spiny ends of each leaf with a scissor so that it's flat on top.

3 - 4 cups of bread crumbs (plain or seasoned - I use seasoned)

salt and pepper to taste

3 - 4 garlic cloves- chopped fine

grated cheese (about a handful)

Fresh flat leaf parsley (about 7 - 8 sprigs, chopped)

1 dozen or so black olives, chopped

water

olive oil

Mix all the ingredients except the artichokes, water and oil in mixing bowl.

Stuff each artichoke and place artichokes in large sauce pot on top of the stove. Put enough water in the pot to cover up the artichokes halfway.

Drizzle all the artichokes with olive oil. Lightly cover and boil on medium heat. Add the stem in the water to boil too. They are delicious!!

Continue checking and add water as needed until the artichokes are tender. The leaves will be soft and easy to move (about 45 min or so).

Serves 6