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Carciofi Alla Romana

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CATEGORY CUISINE TAG YIELD
Antipasti, Hc, Mine 4 Servings

INGREDIENTS

Baked Artichokes Roman Style
4 Artichokes
1/2 Lemon
3 Fresh bread slices, crusts
removed finely chopped
1/3 c Chopped fresh parsley
10 Fresh mint leaves, or
1 t dried mint crumbled
2 Cloves garlic, minced
1/2 c Olive oil
Salt, to taste
Freshly ground black pepper

INSTRUCTIONS

Remove and discard the tougher outer leaves of the artichokes. Cut the
remaining leaves halfway, with scissors, until you reach the central
cone of leaves. At this point you will see that three-quarters of the
leaves are white and the tip of the cone is pale green. Slice off the
green top.  Gently open the artichokes with your hands and remove the
fuzzy  chokes with a spoon or a melon scooper.  Rub the lemon over the
cut  edges of the artichokes to prevent discoloration.  With a small
knife, trim off the outer green part of the artichokes'  green bottoms.
Trim the stalks, leaving about 2 inches intact. Trim  away the greener
outer part of the stalks, leaving the white part of  the stalks intact.
Rub the cut edges of the artichokes with more  lemon.  In a small bowl,
combine the bread, parsley, mint, garlic, and oil,  and season.  Push
the stuffing between the artichoke leaves and into  each artichoke
cavity.  Place the artichokes, with their stalks pointing upward, in a
small  casserole.  Add the remaining oil and just enough water to come
halfway up the artichokes. (If you have any stuffing left, add it to
the casserole).  Brush a piece of parchment paper with olive oil and
place over  artichokes. Cover the casserole with a tight lid and bake
at 375F  until tender, 30 to 40 mintues.  Cool to room temperature.
Arrange the artichokes with their stemps upward on a serving dish. If
there is still quite a bit of watery juice in the casserole, cook it
down over high heat until you 4 to 5 tablespoons left. Pour the sauce
over the artichokes, let cool, and serve.  From:  Trattoria Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 248
Calories From Fat: 240
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 77.1mg
Potassium: 64mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g


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