| 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.
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