Food & Drink

Parmigiano-reggiano and Romano stuffed artichokes

Parmigiano-reggiano and Romano stuffed artichokes

2 artichokes, trimmed and cooked, with stems peeled

1/2 cup plain dried bread crumbs

1/4 cup freshly grated

Parmigiano-Reggiano cheese

1 tablespoon freshly grated

Romano cheese

1 teaspoon dried oregano

1 garlic clove, minced

1 tablespoon melted butter

1 tablespoon extra-virgin olive oil

5 basil leaves, minced

Freshly ground pepper and

kosher salt

Makes 2 servings.

Heat oven to 350 degrees. Scrape out and discard the fuzzy center from each cooked artichoke. (A grapefruit spoon works well.) Place the artichokes upright in a glass or ceramic baking pan just large enough to hold them. Gently open the leaves, loosening them enough to stuff.

Finely chop the artichoke stems, and combine them with the bread crumbs, cheeses, oregano, garlic, butter, olive oil, basil and salt and pepper to taste. Spoon this stuffing between the layers of artichoke leaves.

Bake, uncovered, for 20 minutes, until golden brown.Adapted from "The Oldways Table" (Ten Speed, $32.50).

Per serving: 362 calories (47 percent from fat), 19.7 g fat (8.3 g saturated, 8.4 g monounsaturated), 33.6 mg cholesterol, 15.1 g protein, 34.5 g carbohydrates, 8.4 g fiber, 635.6 mg sodium.

Carol Mighton Haddix writes for the Chicago Tribune. Visit the Chicago Tribune online at