| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Lifetime tv, Life4 |
1 |
servings |
INGREDIENTS
| 4 |
|
Artichokes |
| 28 |
oz |
Breadcrumbs |
| 1/4 |
c |
Grated parmigiana cheese |
| 1/2 |
c |
Chopped onions |
| 2 |
c |
Olive oil |
| 1/4 |
ts |
Oregano |
| 2 |
ts |
Fresh parsley |
| 2 |
ts |
Basil |
| 1/2 |
ts |
Black pepper |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Crushed red pepper |
| 2 |
|
Cloves garlic; chopped |
| 3/4 |
c |
Chopped black olives |
INSTRUCTIONS
With scissors, trim the top of the artichoke leaves. Slice off the top of
each artichoke and clean out center leaves. Cut off stem up to the base of
the artichoke. Combine all ingredients and mix thoroughly. Stuff
artichokes, tapping down stuffing so that each artichoke is full. Place
stuffed artichoke in an 8 x 8 baking dish. Fill baking dish half way with
water and cover with aluminum foil. Place in a preheated oven and bake at
400 F for 75 Minutes (1 hour and 15 Minutes). Add water if necessary.
Remove aluminum foil. Broil artichokes until breadcrumb topping is browned.
Baste artichokes with water from baking dish and serve.
© 1997 Sal Scognamillo
© 1997 Lifetime Entertainment Services. All rights reserved.
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