"Those who forget the pasta are condemned to reheat it."--Unknown

Stuffed artichoke hearts Recipe

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This recipe for Stuffed artichoke hearts, by , is from Cooking Through the Generations with the Brownsteins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sidney Goldberg


1 artichoke per person, any size
1/2 cup of Italian style breadcrumbs
Garlic powder
Olive oil

Cut off the stem of the artichoke so that it sits flat in the pot. Cut
off the top 1/2 inch of the artichoke so that there are no pointed
leaves. Gently pull the leaves back from the center of the
artichoke so that the bread crumbs can fill the spaces between
the leaves. Stuff the bread crumbs down toward the base of
the leaves so that each row is filled about 1/2 inch up. Drizzle
olive oil over the breadcrumbs and sprinkle them with garlic
powder. Place the artichokes on the bottom of a pot or Dutch
oven, cover and cook until the outer ring of leaves detaches
easily from the body of the artichoke. The stuffing should have
become a thick paste. Serve hot or warm.




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