| 1 | Wash artichokes. |
| 2 | Cut off stems at base and remove small bottom leaves. |
| 3 | Trim tips of leaves and cut off about 1 inch from top of artichokes. |
| 4 | Combine hazelnuts, crumbs, olives, garlic and butter; stir with a tossing motion to coat mixture with the butter. |
| 5 | Spoon between leaves of artichokes. |
| 6 | Stand them upright in deep saucepan large enough to hold snugly. |
| 7 | Add 1" boiling water and salt. |
| 8 | (pour water around not over artichokes). |
| 9 | Cover and boil gently 35 to 45 minutes, or until base of artichokes can be pierced easily with a fork. |
| 10 | Add more boiling water, if needed. |
| 11 | Serve with additional melted butter, if desired. |
| 12 | * cookfdn brings you this recipe with permission |
