Saturday, May 14, 2011

Stuffed Artichokes

My son picked up this huge artichoke the other day at the store, and I wanted to make something that we could all share. This fit the bill.

Stuffed Artichoke
Large artichoke
about 1/2 cup bread crumbs
salt and pepper
2 tsp Italian seasoning
2 - 4 Tbs Parmesean
Olive oil

Cut the top off the artichoke, and using a small spoon or melon baller to remove the inner pieces and the fur above the heart.


To prevent the artichoke from browning, place the cut choke in a bowl with lemon.


Steam the choke for about 20 minutes until it begins to soften but is not completely cooked through.


Mix the bread crumbs with the Italian seasoning and season with salt and pepper and add the cheese.


Spread the artichoke out and fill the inside with the stuffing. Drizzle generously with oil and top with more cheese.


Bake at 400 deg. for about 20 minutes until bread crumbs begin to toast and stuffing is heat through.


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