| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Ew, Text, Import | 1 | Servings | |
INGREDIENTS
| 4 | Trimmed and precooked artichokes | |
| 4 | c | Breadcrumbs |
| 2 | tb | Olive oil |
| 5 | Cloves garlic,; minced | |
| 1 | c | Calamata olives,; chopped |
| 2 | tb | Oregano,; chopped |
| 1 | tb | Mint,; chopped |
| 1 | tb | Parsley,; chopped |
| 1/4 | c | Lemon juice |
| 2 | Eggs,; beaten | |
| 3 | Tomatoes,; chopped | |
| 1 | Onion,; sliced | |
| 1/4 | c | Grated Parmesan |
| 2 | c | Vegetable stock |
INSTRUCTIONS
Preheat oven to 350 degrees. In large bowl combine breadcrumbs, oil, garlic, olive, oregano, mint, parsley, lemon juice, and eggs. Carefully stuff this mixture in the artichoke leaves and in center. In a casserole dish place tomatoes and onions, and place the artichokes on top of this mixture. Pour in vegetable stock and bake for 30 minutes. Sprinkle with cheese and place in broiler until cheese has melted. Recipe By :FROM MY GARDEN SHOW # 5553 Posted to MC-Recipe Digest V1 #249 Date: Thu, 17 Oct 1996 14:52:56 -0400 From: Meg Antczak <meginny@frontiernet.net>
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