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Stuffed Artichokes Carciuofili Cini Recipe

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This recipe for Stuffed Artichokes Carciuofili Cini, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Natalie Parisi
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 artichokes
1 1/2 cups dried bread crumbs
1/4 cup + 3 TBS of extra virgin olive oil
1/2 cup grated pecorino or Parmigianino cheese
2 cloves garlic, finely chopped
1/4 cup chopped Italian flat leaf parsley
salt and pepper to taste

Directions:
Directions:
To make the stuffing: Place the bread crumbs in a small frying pan, add 3 TBS of olive oil, and mix with a wooden spoon over medium heat until golden. Immediately remove from the frying pan as the bread crumbs burn easily at this point from the heat of the pan. Pour the toasted bread crumbs into a bowl. Add the cheese, garlic, parsley, salt and pepper and set aside.
Wash the artichokes. Cut away all but 1/2 inch of the steams. Cut away the top 1/2 inch of each artichoke. With a pair of kitchen shears, cut away the tips of the remaining leaves, and gently open up the leaves. Starting with the outside and working towards the center, spoon a little bit of filling in each leaf. Pour 1cup of water in the bottom of a pot that will hold all 4 artichokes. Stand the stuffed artichokes in the pot, drizzle the remaining 1/4 cup olive oil over each one. Cover, and place over medium heat. Cook for 35 - 40 minutes or until a leaf separates easily from one of the artichokes. (watch that the heat is not too high, if so you may burn the artichokes if the water runs out).

 

 

 

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