"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

GRANDMA MILICI'S ARTICHOKES Recipe

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This recipe for GRANDMA MILICI'S ARTICHOKES, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Alexander
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
MIX:
1/2 CUP BREAD CRUMBS
1 BIG CLOVE OF GARLIC
5 TBSP. GRATED CHEESE
PEPPER
ITALIAN PARSLEY
ENOUGH VEGTABLE OIL TO MAKE MOIST

Directions:
Directions:
WASH ARTICHOKES. CUT AND PEEL STEAM. THEN CHOP UP THE STEAM AND ADD TO THE ABOVE MIXTURE. OPEN UP ARTICHOKE LEAVES (LIKE LETTUCE). SPRINKLE ON SALT. THEN START IN THE CENTER PUT MIXTURE ON LEAVES. EITHER COOK IN PRESSURE COOKER ( FOLLOW PRESSURE COCKER DIRECTIONS) OR COOK ON STOVE TOP IN FRYING PAN WITH WATER AND TBSP. OF OIL IN THE BOTTOM OF PAN. COVER PAN WHILE COOKING.

Personal Notes:
Personal Notes:
MY GRANDMOTHER ALWAYS COOKED THE ARTICHOKES IN A PRESSURE COOKER FOR A LONG TIME. UNTIL THE LEAVES ALMOST FELL OFF. THERE DELICIOUS!!

 

 

 

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