Ingredients
| 6 | lg. globe artichokes | | 3 oz. | fresh breadcrumbs | | 1 | onion, finely chopped | | 4 oz. | parmesan, freshly grated | | 4 tbsp. | parsley, chopped | | 2 cloves | garlic, finely chopped | | 2 | tomatoes, peeled, deseeded and chopped | | 1 tbsp. | capers, halved | | 2 oz. | black olives, stoned and chopped | | Salt | | Black pepper, freshly ground | | Olive oil | | 1/4 pint | white wine |
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Instructions
Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke. Make the stuffing by mixing together the remaining ingredients, except the oil and wine, and fill the center of the artichokes. Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.
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