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Stuffed Artichokes Recipe

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This recipe for Stuffed Artichokes, by , is from Family Recipes for Christopher, 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!

Beth Bahle


6 fresh Artichokes, cleaned and stems removed
Large can of Italian Bread Crumbs
1 1/2 heads of garlic, peeled and chopped
1 tube of Anchovy Paste
4 ounces Parmesan Cheese
4 ounces Romano Cheese
6 Lemons
1 bunch of Green Onions, chopped
1/2 of a bottle Extra Virgin Olive Oil
Salt & Pepper

Gradually mix bread crumbs, garlic, anchovy paste, cheeses and onions in a food processor.
Blend, drizzling olive oil to make it moist but not wet.
Add lemon juice, but do not make it wet - just moist to the touch.
Add salt and pepper to taste.
Stuff into cleaned and cut artichokes generously.
Make aluminum foil rings so the artichokes can sit on top in pot.
Add water to pot (about 2 inches).
Add sliced or quartered lemons to water, cover and steam.
You can drizzle some olive oil on top also.
Depending on the tenderness of the artichokes, it should take approximately 45-60 minutes.
Test by pulling a leaf.
If the leaf comes out easily, it should be ready.




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