| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sicilian | Home5 | 1 | servings |
INGREDIENTS
| 2 | tb | Flour |
| 1 | qt | Cold water |
| 1 | ts | Salt |
| 1/2 | Lemon; juice of | |
| 2 | tb | Butter |
| 4 | md | Sized artichokes |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Italian bread crumbs |
| 3 | Cloves garlic – sliced | |
| 1 | tb | Grated parmesan or romano cheese |
| 2 | tb | Chopped parsley |
| 2 | c | Boiling water |
| 2 | tb | Olive oil |
INSTRUCTIONS
BLANCHING MIXTURE ARTICHOKE HEARTS Directions: Cut about one inch off the top of the artichoke and cut the bottom flat. Remove the outer leaves carefully to expose the heart. Snip the tips off the remaining leaves. Use 1 tsp. of salt and cover with water and let stand for 10 minutes and drain. To keep the artichokes from turning brown, blanch the hearts in the boiling blanching mixture and then let cool. Mix together the breadcrumbs, half of the sliced garlic, cheese, parsley, salt and pepper. Spread the leaves of the artichokes open slightly and place 3 slices of garlic into each one. Sprinkle the breadcrumb mixture between the leaves and over the artichoke. Top with remaining parsley. Stand the artichokes in a skillet. Pour the boiling water into the pan and sprinkle the artichokes with olive oil. Cover and cook for 40 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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