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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

STUFFED ARTICHOKES Recipe

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This recipe for STUFFED ARTICHOKES is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 artichokes
1 cup bread crumbs
2-3 cloves garlic, crushed
1 tspn. parsley, chopped (or more)
4 Tblspns. grated Romano or Parmesan cheese
1/4 cup olive oil
1 cup cold water
salt and pepper to taste
Directions:
Directions:
Wash and remove large outer leaves around artichokes. Cut off stems and trim points 1 1/2" down from the top. Spread leaves apart. Combine crumbs, garlic, parsley, cheese, and oil and mix well. Place crumb mixture between loosened artichoke leaves. Also place cut up pieces of Fontinella cheese among mixture. Stand straight up in saucepan and pour water into pan from side. Cover and simmer for about 30 minutes or until done. Leaves should pull easily when cooked.
Number Of Servings:
Number Of Servings:
4 or 8 (2 can share 1)
Preparation Time:
Preparation Time:
45 mins.
Personal Notes:
Personal Notes:
I think I took these for granted when I was younger. I loved to eat them, but didn't realize that today, artichokes would cost several dollars each! I really didn't observe as Mom and Grandma made them, but fortunately, I still have my Aunt Marion to help me remember these things.

 

 

 

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