Jeanette's Stuffed Artichokes
submitted by Madeline from Mt. Airy, Maryland, USA
I LOVE this recipe BUT you HAVE to use my moms recipe for the bread crumb stuffing!
I CAN'T TAKE CREDIT FOR THE DELICIOUS STUFFING. I CAN ONLY ATTRIBUTE
THE FINE RECIPE TO MY MOM OF 85 HEALTHY YEARS!!!!!! I JUST KNOW I
HAVE EATEN MY SHARE!!!!!!
MADDIE IN MT. AIRY
Ingredients:
- 1 loaf of Italian bread, day old for grating
- 1/2 cup of Italian parsley or curley
- 2 cloves of garlic, crushed or you can use garlic salt
- 1/2 cup of aged grated cheese, Romano, macaroni or reggiano
- 1/4 teasp of salt
- 1/4 teasp of pepper
- 4 medium to large firm artichokes
Directions:
- Mix all ingredients very well, taste for seasoning.
- Cut artichokes stem off so artichoke can stand up.
- Cut outside leaves about half way so sticker is removed.
- Open chokes wide enough for stuffing.
- Stuff artichokes, don't be stingy!
- Place in a pot large enough to hold the 4 chokes snug.
- Fill pot with water just touching the heart of the choke.
- Add 1 tablespoon of Berio oil to the water.
- Simmer chokes about 30-45 minutes, depending on the size.
- I baste the chokes with the water every 10 minutes.
- If you want to use half water and half chicken broth to simmer the chokes
you can do so.
ENJOY!!!!!!!
Serves :was not submitted