Ingredients
4 large Arichokes
2c Almond Meal
2c Romano Cheese
Extra Virgin Olive Oil
2 Tbls Sun Dried Tomatoe Paste
Fresh Parsley
1/8 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp McCormicks Poultry Seasoning
Organic Chicken or Vegetable Stock
Take your artichokes and clean them. Start by clipping off the little sharp nails at the end of each leaf. A scissor always works best. Cut stem off of the bottom being careful not to damage the artichoke heart. Then take the artichokes right side down and pound them against a hard surface. Doing so you will open the flower to prep it for stuffing. Fit them all in a pot with an air tight lid and pour in your stock. Turn your gas on to a medium flame, cover and let simmer. In a mixing bowl mix Almond Meal, Romano Cheese, Tomato Paste, Parsley, Salt, Pepper and Poultry Seasoning. Add approximately 4 Tbls of the Olive Oil and mix together. The mixture should feel like wet sand (you can add more oil if needed). Separate stuffing into four equal parts and stuff Artichokes. Continue to steam Artichokes making sure you always have Stock at the bottom of the pot. You will steam them for about two hours or until the leaves are tender enough to eat!
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