Artichokes Stuffed With Herbed Bread Crumbs You can vary this stuffing with plumped raisins or toasted pine nuts. Makes 4 servings
	Ingredients: 1 tablespoon olive oil 2 shallots, minced 2 cups bread crumbs (preferably home-made from quality Italian or French bread) 1/4 cup fresh mint, chopped 1/4 cup fresh Italian parsley, chopped Pinch of cayenne pepper or hot pepper flakes Olive oil cooking spray Kosher salt and freshly ground black pepper to taste 2 tablespoons freshly grated Parmesan cheese 4 large artichokes cooked and prepared as in Step 1 of Artichokes Stuffed with Duxelles with cooking liquid reserved
	Instructions: 1. Heat oil in a large skillet or wok. 2. Cook shallots over medium heat, stirring occasionally, until soft. 3. Add bread crumbs and cook, stirring, until bread crumbs are lightly toasted, about 5 minutes. 4. Put in a mixing bowl with the chopped artichoke stems, mint, parsley, hot pepper, salt, and pepper to taste. 5. Stuff artichokes as in Step 10 of Artichokes Stuffed with Duxelles. 6. Spray with olive oil cooking spray and bake as in previous recipe

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