| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Appetizers, Ethnic, Italian |
6 |
Servings |
INGREDIENTS
| 6 |
|
Med artichokes |
| 1 1/2 |
c |
Soft Italian bread, grated |
| 1/4 |
c |
Fresh parsley |
| 1/2 |
c |
Grated Romano cheese |
|
|
Salt and pepper |
| 1 |
|
Clove garlic chopped |
|
|
Olive oil |
|
|
Salt and more garlic |
INSTRUCTIONS
Soak 6 med. artichokes in cold water 1/2 hour. Stand on counter and trim
points off leaves with scissors and cut off bottoms so they will be flat to
sit in pan. Then, standing artichokes upside down, give them a firm whack
so that leaves will open slightly to put stuffing in. Combine all
ingredients with enough oil to moisten bread mixture. Stuff inside of
leaves. Place stuffed artichokes in a pan of water ( about 1 1/4 cups water
) to which 1 tsp salt and 3 crushed garlic cloves have been added. Sprinkle
more oil over artichokes and simmer slowly for 45 minutes or tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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