Crockpot Stuffed Artichokes

Ingredients

• 6 artichokes, washed, tops sliced off and stems trimmed
• 8 ounces bread crumbs
• 10 ounces Pecorino Romano cheese
• 1 bunch flat leaf parsley, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon extra virgin olive oil

Directions

Combine the bread crumbs, cheese, parsley, salt and pepper.

Spread artichoke leaves and fill pockets generously with bread crumb mixture until you reach the soft leaves near the center.

Place artichokes in stoneware and add about 3/4 inch of water to bottom. Drizzle olive oil on top of each artichoke.

Put on lid, turn to “high” setting and cook until leaves are tender and pull away from the heart easily, about three to four hours, or cook on “low” setting for about six hours.