Nancy Young wrote:
>> I than I spread the leaves and fill them with a mixture of olive oil
>> and seasoned Italian bread crumbs. Then I place them in the broiler
>> just to brown them somewhat.
>> I eat them the same way as Jill does. The fuzzy center of the
>> artichoke will pull off easily. Then I enjoy the heart.
>>
>> Jerry
>
> I add some parm to the bread crumbs. Love that stuffed artichoke.
>
> nancy

Try adding some of those tiny (fully cooked) salad shrimp to the
"stuffing" - oh yum!

Jill