Stuffed Artichoke

You will need: an artichoke, gluten-free bread crumbs, oregano, parsley, olive oil and powdered garlic

Directions

1) Preheat oven to 425 degrees

2) Using large chef knife to cut the stem off of the artichoke and about 1 inch off the top of the artichoke

3) Take a cooking scissor and cut the sharp top edge off of each and every single artichoke leaf

4) Wash artichoke with water and spread the leaves out while you are washing (this will make it easier to get the bread crumb mixture in)

5) In a separate bowl, mix together 1 cup bread crumbs, 1 teaspoon parsley, 1 teaspoon oregano and ½ teaspoon sifted garlic – MIX WELL

6) Add 2 tablespoons of olive oil to this bread crumb mixture or enough olive oil so that your mixture is moist and won’t break apart

7) Take artichoke and begin putting bread crumb mixture inside of each and every leaf (even the middle ones which are hard to separate- you can do it!)

8) Add about 1 inch of water to the bottom of the baking pan

9) Place the artichoke inside the middle of the pan and sprinkle olive oil on top of the artichoke until it is nicely coated

10) Use tinfoil to cover the ENTIRE pan making sure the artichoke is fully enclosed within the pan

11) Place in the oven for 1 hour and 15 minutes

12) Take out and let cool for 5 minutes. Enjoy!