| 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>
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”