Stuffed Artichokes

  • 5 Artichokes
  • 3 cookwares of artichokes broth
  • a spring of parsley
  • 2 garlics
  • a dash of olive oil
  • a dash of white wine (Sauvignon)
  • 2 leafs of mint

for the stuffing
  • 1 cookware of antichokes broth
  • 1 pinch of pepper
  • 1 tsp of oregano
  • 4 rusks
  • 2 tbsp of tomato sauce
  • 7 black olives
  • 1 garlic
  • a pinch of salt

Take a large bow and put in it all the stuffing ingredients, mix until the dough is compact. If necessary ad one more rusk.

Take 5 artichokes, preaviously cleaned.

Fill the artichokes in the middle and put it in a large pan, with 3 cookwares of artichokes broth, a spring of parsley, two leafs of mint, the sliced garlics, a pinch of salt, and let cook for 15' with lid at low heat.

Add the white wine and a dash of oil, cook until the wine is evaporated. Occasionally, using a table spoon, take the broth on the bottom of the pan and sprinkle it on the top of the artichokes.

Serve with a pinch of fresh parsley and a drizzle of oil.