| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Jumbo artichokes |
| 1 |
|
Lemon halved,; for blanching |
| 1/2 |
md |
Red onion,; finely chopped |
| 3 |
oz |
Vegetable oil |
| 2 |
|
Cloves garlic,; thinly sliced |
| 2 |
bn |
Parsley, finely chopped; to yield 1/2 cup |
| 1/4 |
c |
Grated Parmigiano-Reggiano |
| 1/2 |
c |
Fresh bread crumbs, lightly toasted under broiler |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Bring 6 quarts of water to a boil and add 1 tablespoon salt.
Pull off the outer dark green leaves of each artichoke until what remains
is pale at the base and green at the ends of tips. Cut off the green points
to about 1-inch from top of pointy end. Each time you cut the artichoke rub
the freshly cut sides with half a lemon. This will retain its light color.
Cut the artichokes into quarters. Using a small sharp knife, trim away the
choke from the inside. rub all cut edges with lemon. Boil 5 minutes and
refresh in cold water. Drain and set aside.
Preheat oven to 400 degrees. In a medium saute pan saute onion and garlic
over medium heat in 3 ounces of olive oil until softened, 8 to 10 minutes.
Allow to cool and stir in parsley, grated cheese and fresh toasted bread
crumbs. Season with salt and pepper. In a shallow casserole, just large
enough to hold artichokes in one layer. Bake uncovered about 20 minutes or
until breadcrumbs and golden brown.
Yield: 4 as antipasto
Recipe By :MOLTO MARIO SHOW #MB5612
Posted to MC-Recipe Digest V1 #273
Date: Fri, 1 Nov 1996 22:14:18 -0500
From: Meg Antczak <meginny@frontiernet.net>
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