Dad's Stuffed Artichokes

Instructions

Cut off the sharp ends of the artichoke leaves with scissors. Slice off the stem ends so they can stand up straight.

Fry the bacon in a large pan until crisp and drain. Crumble fine by hand into a bowl. Add bread crumbs, cheeses, green onion, parsley, garlic, salt and red and black pepper.

Spread the leaves of each artichoke and pack in a good amount of stuffing around them. Tap the artichokes lightly so the loose stuffing falls off. Stand the now stuffed artichokes up in a roasting pan. Add some water and red wine to to a depth of 1-1/2 inches. Drizzle the tops of each artichoke with a fair amount of olive oil. Top each stuffed artichoke with a lemon slice.

Place the roasting pan on the stove and bring the water and wine to a boil. Cover and lower the heat; steam the artichokes until the leave pull out easily, about 1 hour or a little more. Keep an eye on the water level and check after about every 25 minutes add more water or wine if needed. Serve hot or warm.

Author's Comments

This was one of my dad's recipes. I found it after he passed away. He was not too much of a cook. But this is one that he made that was real good!

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