| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Text Only |
| 10/13 |
|
. Courtesy Mark Herron. |
INSTRUCTIONS
Rich and flavourful but very simple to prepare, stuffed artichokes
make a good dinner party starter. They can be prepared well in
advance and put into the oven at the last minute. Prepare 8 small
artichokes as described above, cutting off at least a third of their
tops. Don't bother to remove the choke at this stage. Drop into
boiling salted water and boil for I 0 minutes. Drain upside down in a
colander. When cool enough to handle, remove the coarser outside
leaves and the central leaves and the choke, to make cups. Mix
together 100 g of finely chopped ham, 100 g chopped cooked chicken, 2
tablespoons of cream (or use evaporated skim milk), chopped parsley,
salt, pepper and a pinch of nutmeg. Stuff the artichoke cups with
this mixture. Put the cups into an oiled baking dish, sprinkle with
grated Parmesan cheese and bake in an oven preheated to 220C for about
15 minutes. Serve. Makes 4 servings. From "Raw Materials" by Meryl
Constance, The Syndey Morning Herald, Posted by Stephen Ceideberg;
October 30 1992. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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