"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Artichoke Appetizers, by Judith Dimiceli, is from The Dimiceli Cucina,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Judith Dimiceli Added: Wednesday, November 26, 2008
2 cloves garlic, mashed 2 tablespoons olive oil 1 10 ounce can no oil artichoke hearts 2 eggs, beaten 1/2 cup Parmesan cheese 1/2 cup Italian bread crumbs
Saute' garlic in olive oil Add artichokes and eggs and cook on low 5 minutes, stirring frequently; remove from heat Combine the cheese and bread crumbs in a bowl Form the artichoke mixture into small balls and roll in the bread crumb mixture. Chill and serve cold.
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