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Dinner Food Kitchen Lunch Meal

Carciofi Ripieni (stuffed Artichokes)

Ingredients & Directions

6 md Artichokes
1/2 Lemon
2 c Soft Bread Crumbs
3/4 c Grated Parmesan Cheese
1/3 c Chopped Parsley
2 Cloves Garlic — chopped
Salt And Pepper
6 tb Olive Oil

Wash the artichokes and invert to drain. Cut the stems straight across,
leavinga level base so the artichokes will stand upright. Remove the tough
outer leaves at the base and cut about 1/2″ off the tips of the remaining
leaves. With a sharp knife, slice the top of the artichokes straight
across, taking off about 1″. As you trim, rub the artichokes with the cut
lemon to prevent discoloration. Tap them firmly on a hard surface to force
the center leaves slightly open. Combine the bread crumbs, cheese, parsley
and garlic. Blend well and season with salt and pepper. Distribute the
filling among the 6 artichokes, placing some in the center and tucking some
between the spread leaves. Close the leaves gently and arrange the
artichokes close together in a baking pan. Pour 1 Tbsp of oil over each.
Add 1 cup of water to the bottom of the pan. Cover tightly with aluminum
foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45
minutes, or until the leaves pull out easily. Add waterif necessary to
maintain a little liquid in the pan.

Serves 6.

6 Servings

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