| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 8 | Jumbo artichokes | |
| 12 | Cloves garlic, thinly sliced | |
| 1 | c | Almonds, thinly sliced |
| 3 | T | Sea salt |
| 3 | T | Freshly ground black pepper |
| 2 | Lemons, zested seeded | |
| peeled and finely | ||
| chopped | ||
| 1 1/2 | c | Fresh oregano leaves |
| 1 1/2 | c | Extra virgin olive oil |
INSTRUCTIONS
Pre-heat barbecue or grill. Cut pointy tops and tips of jumbo artichokes off by about 1-1/2 inches. In a mixing bowl, mix garlic, almonds, salt, pepper, chopped lemons and oregano leaves until well blended. Spread artichokes apart, using fingers until they are open like flowers. Divide the oregano mixture among artichokes and stuff it down between the leaves. Drizzle 4 to 5 tablespoons olive oil over each artichoke and place flowers up into coals or on top of grill. Cook, turning occasionally, for 1 hour. Outer base will char and become inedible, but the inside will be fully cooked and amazing. Yield: 4 servings Recipe By : Molto Mario Posted to MC-Recipe Digest V1 #306 Date: Sat, 16 Nov 1996 20:41:30 -0500 (EST) From: "[email protected]" <[email protected]>
A Message from our Provider:
“Nothing ruins the truth like stretching it.”