Ingredients: |
Ingredients: 2-3 full sized artichokes cut to sit flat and trimmed off pointed leaves.
(Careful not to poke your finger on the pointy end of leafs!)
Place artichokes in water with and 1 Tbs. of EVOO, pinch of sea-salt, a few Bay Leaves & 3 Garlic Cloves.
BOIL UNTIL TENDER-TEST BY INSERTING KNIFE INTO THE MIDDLE OF ARTICHOKE FOR DESIRED SOFTNESS.
DRAIN AND PAT DRY.
Stuffing Mixture: (consistency should be like that of a pancake batter)
* Half a cube of melted butter (I like Lands-of-Lake)
* 2 large well-beaten organic eggs
* Half cup of whole organic milk. (Cream is preferable)
* Approximately 1 sleeve of “Club Crackers” finely crushed
* Progresso Bread Crumbs or Bisquick works well to flavor, as well as thicken the mixture if too thin.
* To thin 2-3 full sized artichokes cut to sit flat and trimmed off pointed leaves.
(Careful not to poke your finger on the pointy end of leafs!)
Place artichokes in water with and 1 Tbs. of EVOO, pinch of sea-salt, a few Bay Leaves & 3 Garlic Cloves.
BOIL UNTIL TENDER-TEST BY INSERTING KNIFE INTO THE MIDDLE OF ARTICHOKE FOR DESIRED SOFTNESS.
DRAIN AND PAT DRYmixture, you can use chicken broth, more milk; water works fine too.
* Italian Seasonings (Sweet Basil & Oregano)
* Crush a pinch of Fennel Seeds
* Onion Powder
* Minced or Garlic Paste (You can use powder.)
* Crushed red-pepper
* Italian Cheeses E.g. Mozzarella, Provolone, Goat)
After the above has been mixed together, spoon into each leaf and cover the top with mixture too. I put more cheese on top!
BAKE AT 350 DEGREES UNTIL STUFFING HAS SET-UP.
BROIL TO MELT CHEESE TO A LIGHT BROWN CRISPY TOP.
Besides eating each leaf, the “heart” can be eaten too, after the sticker part is scrape off.
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