| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Baby artichokes; about 6 pieces per pound |
|
|
Juice from 1 lemon |
| 1/2 |
c |
Olive oil |
| 1 |
tb |
Freshly chopped basil |
| 2 |
|
Garlic cloves; minced |
|
|
Salt and pepper to taste |
| 1/3 |
c |
Panko bread crumbs |
| 1/2 |
c |
Parmesan cheese; grated |
| 1 |
|
Hard boiled egg; chopped |
| 1/4 |
c |
Freshly chopped basil |
| 1/4 |
c |
Freshly chopped parsley |
| 1 1/2 |
c |
Tomato sauce |
INSTRUCTIONS
Preheat the oven to 375 degrees.
Using a serrated knife, cut off outer leaves of the artichokes, trim the
bottoms, cut in half and place in lemon water to prevent them from
darkening.
Arrange the artichokes in a baking dish and add the lemon juice, olive oil,
basil, garlic cloves, and salt and pepper. Cover and bake for 15 to 20
minutes, or until tender.
In a bowl, combine the bread crumbs, cheese, egg, basil and parsley. Spread
the tomato sauce on the bottom of an ovenproof serving plate, and top with
the baked artichoke halves. Sprinkle with the cheese mixture and bake for a
few minutes until the cheese melts. Serve immediately.
Yield: 4 servings
Notes: Recipe adapted from Llus Caner, The Beverly Hilton
Recipe by: Cooking Live Show #CL9062
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Mar 7, 1998
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