| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive07 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Fine dried bread crumbs |
| 1 |
c |
Parmesan cheese |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Chopped fresh mild herbs |
|
|
(basil; parsley, oregano, etc.) |
|
|
Bayou Blast; see * Note |
| 4 |
|
Artichokes; boiled until tender |
|
|
And cleaned free of the choke |
| 1 |
c |
Garlic aioli |
| 2 |
|
Lemons; cut in half |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat oven to 375 degrees. In a mixing bowl, combine the bread crumbs,
cheese, olive oil and herbs. Mix thoroughly. Season the mixture with Bayou
Blast. Carefully pack the bread crumb mixture into all available spaces in
the artichoke. Place the artichokes on a baking sheet and place in the
oven. Bake for 25 minutes, or until golden brown. Serve the artichokes with
a drizzle of garlic aioli and a squeeze of lemon juice. This recipe yields
4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A60 broadcast 07-03-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-27-1998
Recipe by: Emeril Lagasse
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