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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Adeline's Stuffed Artichokes Recipe

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This recipe for Adeline's Stuffed Artichokes is from The Lega Arena Dasą Cookbook, 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 medium artichokes
1 cup seasoned bread crumbs
1 clove chopped garlic
1 tbsp. chopped parsley
4 tbsp. grated Italian cheese
salt and pepper
4 tbsp. oil
Directions:
Directions:
Wash artichokes and remove large outer leaves near base. Trim points on leaves. Cut off stems, peel and dice fine. Combine diced stems with crumbs, garlic, cheese, parsley, salt and pepper to taste. Spread leaves gently, pressing apart with knife and sprinkle with crumb mixture. (Mixture should fall between leaves.) Stand up in sauce pan and pour salted water into pan - not over the artichokes - to about 1/2 inch. Pour 1 tbsp oil in center of each artichoke. Cover and simmer until leaves pull off easily, about 1/2 hour. Serve hot or cold.
Personal Notes:
Personal Notes:
This recipe is from my friend the late Adeline Boccuzzi.

 

 

 

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