INGREDIENTS

INSTRUCTIONS

Trim top and bottom of artichokes and remove bottom-most leaves.
In a large pan put oil and cook half the finely chopped onion with one
clove of garlic, making sure garlic does not burn. After two minutes, add
tomato pulp and allow to cook for ten minutes.
In a large bowl, mix fresh breadcrumbs with remaining chopped onion and
garlic, parsley, parmesan, small amount of salt and pepper, and eggs.
Make into thick paste consistency by adding stock. If it's too sloppy, add
more breadcrumbs.
To prepare artichokes open up centre and scrape out the choke (the fibrous
flower in the middle of the artichoke), taking care not to scrape away too
much of the heart. Squeeze a little lemon juice into the centre to prevent
discolouration. Now starting from the outer leaves, pull each leaf away
from centre, far enough to insert a little of the stuffing mixture. Work
way around and up the artichoke, finishing off by packing mixture into
centre.
Put stuffed artichokes snugly into a pan. Spoon over your freshly made
tomato sauce to cover.
Put lid on pan and allow to simmer for 1 hour for medium artichokes, 1 1/2
hours for large ones.
Serve topped with a little of the tomato sauce. (Remaining sauce may be
used with pasta to provide an artichoke-flavoured delight.)
Leftover potential: Poor. Eat as soon as they're cooked.
Converted by MC_Buster.
Per serving: 138 Calories (kcal); 9g Total Fat; (61% calories from fat); 9g
Protein; 5g Carbohydrate; 103mg Cholesterol; 270mg Sodium Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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