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5 boxes frozen artichoke hearts
3 sprigs parsley minced
2 cloves garlic, minced
1 c minced yellow celery leaves
2 pkg crackers, crushed
3 c grated romano cheese
1 tsp salt
dash pepper
3 tbsp worcestershire sauce
3 dashes hot sauce
2 tsp sweet basil
1 tsp allspice
2 c olive oil
1 egg


Thaw artichoke hearts; drain. Mix parsley, garlic, and celery leaves; reserve small amount for topping. Reserve some of the cracker crumbs for topping. Place grated cheese in large bowl; add remaining parsley mixture. Mix well. Add remaining cracker crumbs, salt, pepper, worcestershire sauce, hot sauce, basil, and allspice. Add olive oil, small amount at a time, to make thick, moist stuffing. Add egg; mix well. Mound over artichoke hearts. Pour 1/4 c water into oblong pan; place artichokes in pan. Top with reserved parsley mixture and cracker crumbs. Cover with foil. Bake in preheated 350-degree oven for 45 minutes. Remove foil. Bake until lightly browned. Serve warm or cold; may be frozen.