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CATEGORY CUISINE TAG YIELD
Eggs Taste2 4 Servings

INGREDIENTS

4 Artichokes, leaf ends
trimmed
1 Lemon, halved
=== STUFFING ===
1/4 lb Bacon, cooked drained
And crumbled
1 c Dry bread crumbs
2 T Olivada, olive paste
available in specialty food
stores
2 Garlic cloves
3 T Chopped parsley
1 T Chopped fresh thyme
3 T Olive oil
1 Egg
=== BRAISING LIQUID ===
4 T Olive oil
1 Onion, thinly sliced
3 Garlic cloves, thinly sliced
1 c Peeled, chopped tomatoes
1/2 c Dry white wine
1 Bay leaf
1 Thyme sprig
Salt, to taste
Freshly-ground black pepper
to taste

INSTRUCTIONS

Cut stems so artichoke bottoms lie flat. Rub trimmed artichokes with
lemon half to prevent browning. In a large pot of boiling water  simmer
artichokes with squeezed lemon half for 3 minutes. Drain and  cool.
Spread leaves apart, pry free and pull out tender inner leaves  and
chokes and discard. Combine stuffing ingredients, mix well and  divide
among artichokes, packing it firmly into middle. In a shallow
casserole heat 2 tablespoons oil, add onions and garlic and cook over
low heat just until softened. Add tomatoes, wine, herbs and season
with salt and pepper. Add artichokes, stuffed-sides up and add just
enough water to reach halfway up sides. Drizzle with remaining 2
tablespoons oil. Bring to a boil, cover and simmer 30 minutes, or
until tender. Transfer artichokes to a baking dish, pull leaves
slightly apart to expose filling, and broil until crumbs are crisp.
Meanwhile, reduce cooking liquid over high heat until flavors are
concentrated. Serve artichokes in large shallow soup bowls with some
braising liquid. Drizzle with some extra-virgin olive oil, if  desired.
This recipe yields 4 servings.  Recipe Source: TASTE with David
Rosengarten From the TV FOOD NETWORK -  (Show # TS-4720 broadcast
05-15-1998) Downloaded from their Web-Site -  http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  05-23-1998  Recipe by:
David Rosengarten  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1177
Calories From Fat: 822
Total Fat: 91.6g
Cholesterol: 224.1mg
Sodium: 715mg
Potassium: 849.9mg
Carbohydrates: 32.3g
Fiber: 4.4g
Sugar: 5.2g
Protein: 49.7g


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