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
lemon
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.

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

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


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

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

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

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