| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fresh, whole artichokes |
| 3 1/2 |
c |
Italian seasoned crumbs |
| 4 |
|
Cloves garlic, minced |
| 3/4 |
c |
Italian cheese, grated |
|
|
Olive oil |
INSTRUCTIONS
Sut off stems of artichokes and across 1" of top leaves. Remove prickly
tip of other leaves by clipping off top. Rinse thoroughly in cold water,
drain. Press top, cut side down, firmly to force leaves to open slightly.
Pull leaves gently to open far enough to stuff. Combine bread crumbs,
garlic and grated cheese, mix thoroughly. Set artichoke, bottom down, and
pour stuffing into cavities formed by leaves. Stuff as manyh leaves as
possible. Put abt. 1/2 of salted water and 1/4 cup olive oil in pot, bring
to gentle boil. Place chokes in pan, bottom down, and cover pot tightly.
Cook abt. 20 minutes. The chokes will steam and stuffing will be moistened.
Remove cover and dribble olive oil onto stuffing until thoroughly
moistened. Re-cover and continue to cook 20 min. longer or until bottom
leaves pull away easily.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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