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Friday, April 15, 2016

Stuffed Artichokes

Ingredients

  • Servings: 6
  • 6 whole artichokes
  • 3 slices italian bread, cubed
  • 1 clove garlic, minced
  • 1/8 cup chopped fresh parsley
  • 1/4 cup grated romano cheese
  • 1/2 teaspoon dried oregano
  • 5 tablespoons vegetable oil, divided
  • salt and pepper to taste

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • snip the pointed tips of artichoke leaves, and cut off the stems. wash and drain. holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
  • in a medium bowl combine bread cubes, garlic, parsley, romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
  • press about 1/2 cup of stuffing into each artichoke. tightly pack stuffed artichokes together in a large heavy saucepan or dutch oven. add enough water to reach half way up artichokes and add 3 tablespoons oil.
  • bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

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