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6 artichokes, washed, tops sliced off and stems trimmed
8 ounces bread crumbs
10 ounces grated Pecorino Romano cheese
1 bunch flat leaf parsley, chopped
1 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
- Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with bread crumb mixture until you reach the soft leaves near the center.
- Place artichokes in the Crock-Pot® slow cooker and add approximately 3/4 inches of water to bottom. Drizzle olive oil on top of each artichoke. Put on lid, turn unit to HIGH and cook until leaves are tender and pull away from heart easily, approximately 3-4 hours or cook on LOW for approximately 5- 6 hours.
Serves: 6 whole/ 12 halved
Size: 6-7 quarts
Recommended Crock-Pot® slow cooker
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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