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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Stuffed Artichokes Recipe

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This recipe for Stuffed Artichokes is from Collins Family Favorite Recipes 1991-2019, 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:  
5 fresh artichokes
3 cups Italian style breadcrumbs
3 Tbsp of parmesan cheese
1 Tbsp parsley
1 tsp garlic salt
1⁄2 tsp fresh ground black pepper
1⁄4 cup extra virgin olive oil
2 Tbsp olive oil
Directions:
Directions:
Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing. Trim off stems so artichokes sit on a flat surface. Trim off the pointed tips of each leaf. Set aside.

In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper. Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together. You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.

Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture. Stuff desired amount of leaves and shake off excess mixture. Continue this step with remaining artichokes.

Place artichokes in a large baking pan and fill the bottom of a pan with 1/2 to 1 inch of water. Drizzle olive oil over the top of stuffed artichokes and cover tightly with heavy duty foil. Cook on 375 degrees for approximately 60-80 minutes (depending on the size of artichoke) or until leave comes out easily. Cool for 10 minutes.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Lisa Immerblum's recipe

 

 

 

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