4 fresh, whole artichokes
3 1/2 cup italian seasoned crumbs
4 cloves garlic, minced
3/4 cup italian cheese, grated
1 olive oil
A Recipe for
Stuffed Artichokes I
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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This Recipe for Stuffed Artichokes I is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Stuffed Artichokes I from the recipe cookbook of Recipes-to-go (Meal)
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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.
Serves: 4
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