New Orleans Style Stuffed Artichokes

1. Prepare steamed/boiled artichokes.

2. When done, remove immediately from the water and drain upside down.

Note: The artichokes are done when a leaf pulled from one of the artichokes is tender on the inside.

3. Melt butter and cook green onions and garlic in the microwave on high until softened, or melt the butter In a black cast iron skillet and sauté the green onions and garlic until tender, about 4 minutes.

4. Add parsley, breadcrumbs and cheese. Mix well.

Note: It is always best to grate fresh cheese for this recipe. The pre-grated variety looses a lot of flavor on the shelf, so it should be avoided.

5. Place the artichokes on a flat surface.

6. Gently pull leaves outward from center until leaves open slightly.

7. Fill artichoke cavities with bread stuffing.

8. Pack stuffing between leaves.

9. Microwave on high about 4 minutes, checking for doneness after each minute.

Note: Artichokes may be heated in the oven. Arrange artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish. Drizzle 1 Tablespoon of remaining oil over artichokes and bake at 375°F for 12 minutes.

Note: Stuffed artichokes can be wrapped individually in plastic wrap and frozen.