"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Stuffed Artichokes Recipe

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This recipe for Stuffed Artichokes, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cecelia Daly Fabacher
Added: Monday, June 25, 2007


4 medium artichokes
1 large Progresso Italian Seasoned Bread Crumbs
1 Kraft Parmesan grated cheese
1 bell pepper, chopped
1 bunch of parsley, chopped
4 green onions, chopped
2 white onions, chopped
2 celery ribs, chopped
3/4 c. grated mozzarella cheese
3/4 c. Romano cheese
1 dash of cayenne
1 dash of Lea and Perrins

Mix all stuffing ingredients in a large mixing bowl until blended. Cut tips of the artichoke leafs off and clean. Stuff each leaf about 3/4 of the way full of the stuffing. Place the artichokes in a large pot with about an inch of water or just below the bottom leaves. Drizzle olive oil over the tops and cover. Steam them on a low fire for at least an hour or until leaves are tender and pull easily.




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