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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

AMELIA STUFFED ARTICHOKES Recipe

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This recipe for AMELIA STUFFED ARTICHOKES is from The Harkins/Woytkosky/Suppon/Pozza Family Cookbook Project, 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:  
3 CUPS OF BREAD CRUMBS -PREFERABLY FRESH AND MADE FROM ITALIAN BREAD
2 TABLESPOONS FRESH CHOPPED PARSLEY
3 GARLIC CLOVES MINCED
12 FLAT ANCHIOVIES FILLETS IN OIL - CHOPPED
3 -4 TABLESPOONS OLIVE OIL
1/4 CUP PARMESAN CHEESE
4 LARGE ARTICHOKES -TOUGH OUTER LEAVES TRIMMED
4 LEMON SLICES
Directions:
Directions:
-COMBINE BREAD CRUMBS, PARSLEY, GARLIC, ANCHOVIES, CHEESE, MOISTEN WITH OLIVE OIL AND MIX WELL
- FILL EACH CHOKE WITH SOME OF THE MIXTURE, MOISTEN AGAIN WITH A LITTLE OIL AND TOP WITH A SLICE OF LEMON
-POUR A COUPLE OF INCHES OF WATER IN A DUTCH OVEN - ADD CHOKES AND SIMMER OVER LOW TO MEDIUM HEAT FOR 1 HOUR OR UNTIL CHOKES ARE TENDER AND LEAVES PULL OUT EASILY - ADD A LITTLE WATER FROM TIME TO TIME IF IT EVAPORATES DURING THE COOKING PROCESS.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 HOURS
Personal Notes:
Personal Notes:
AUNT AMELIA LOVED THIS DISH AND SHE PARTICULARLY FOUND PLEASURE IN HAVING US GUESS WHAT "HER SECRET" INGRIEDENT WAS - WHICH OF COURSE WAS ANCHOVIES.
SURPRISINGLY, ONCE BLENDED WITH THE OTHER ITEMS, THE ANCHIOVY TASTE WAS VERY SUBTLE BUT GAVE THE DISH A DISTINCT FLAVOR

 

 

 

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