Name: Young Artichokes Cataluna
Ingredients: 2 lb Baby artichokes; about 6 pieces per pound; Juice from 1 lemon; 1/2 c Olive oil; 1 tb Freshly chopped basil; 2 Garlic cloves; minced; Salt and pepper to taste; 1/3 c Panko bread crumbs; 1/2 c Parmesan cheese; grated; 1 Hard boiled egg; chopped; 1/4 c Freshly chopped basil; 1/4 c Freshly chopped parsley; 1 1/2 c Tomato sauce

Remember still that you are both diseased persons, full of infirmities; and therefore expect the fruit of those infirmities in each other; and make not a strange matter of it, as if you had never known of it before. If you had married one that is lame, would you be angry at her for [limping]? Or if you had married one that had a putrid ulcer, would you fall out with her because it stinketh? Did you not know beforehand, that you married a person of such weakness, as would yield you some manner of daily trial and offense? If you could not bear this, you should not have married her; if you resolved that you could bear it then, you are obliged to bear it now. Resolve therefore to bear with one another; as remembering that you took one another as sinful, frail, imperfect, persons, not as angels, or as blameless and perfect .

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

2	lb	Baby artichokes; about 6 pieces per pound
		Juice from 1 lemon
1/2	c	Olive oil
1	tb	Freshly chopped basil
2		Garlic cloves; minced
		Salt and pepper to taste
1/3	c	Panko bread crumbs
1/2	c	Parmesan cheese; grated
1		Hard boiled egg; chopped
1/4	c	Freshly chopped basil
1/4	c	Freshly chopped parsley
1 1/2	c	Tomato sauce

INSTRUCTIONS

Preheat the oven to 375 degrees.
Using a serrated knife, cut off outer leaves of the artichokes, trim the
bottoms, cut in half and place in lemon water to prevent them from
darkening.
Arrange the artichokes in a baking dish and add the lemon juice, olive oil,
basil, garlic cloves, and salt and pepper. Cover and bake for 15 to 20
minutes, or until tender.
In a bowl, combine the bread crumbs, cheese, egg, basil and parsley. Spread
the tomato sauce on the bottom of an ovenproof serving plate, and top with
the baked artichoke halves. Sprinkle with the cheese mixture and bake for a
few minutes until the cheese melts. Serve immediately.
Yield: 4 servings
Notes: Recipe adapted from Llus Caner, The Beverly Hilton
Recipe by: Cooking Live Show #CL9062
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<[email protected]> on Mar 7, 1998

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