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Stuffed Aritchokes Recipe

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This recipe for Stuffed Aritchokes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Wednesday, November 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 artichokes (females are less bitter, they're more round and less pointy)
seasoned bread crumbs
olive oil
parsley
grated parmesan
salt and pepper
lemon juice
chicken broth

Directions:
Directions:
Trim the stems so the artichokes can stand up straight. Trim off some of the less desireable outer leaves. Also, cut across the very top removing the ends and needles. Put artichokes in a corningware filled 1/2 way with salted water and boil 1 hour covered. The water should evaporate, so replenish the liquid with chicken broth. In a bowl combine bread crumbs, olive oil, lemon juice, parsley, grated cheese and salt and pepper. Make a paste. Remove the artichokes from the pot and stand up on a cutting board. Carefully, spoon the bread crumb mixture into as many leaves as possible. Place back in the pot, upright, drizzle more olive oil on top so the breadcrumb sinks in. Cover and continue to cook on med hi heat adding more broth as it evaporates. The artichokes should steam and the leaves become tender. It should take another 30- 45 min. This dish is great served with buttered egg noodles.

Personal Notes:
Personal Notes:
How to eat an artichoke:
Peel off the leaves and scrape off the tender part and breadcrumb mixture with your teeth. When you get down to the center, cut out the thistle part (inedible). Cut up the artichoke bottom, add a dash of salt and pepper and enjoy with the egg noodles.

 

 

 

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