Stuffed Artichokes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 cup seasoned bread crumbs, for each artichoke
• 1/2-3/4 cup melted butter
• 1/2 cup lemon juice
• 1/2 cup kraft parmesan cheese (dry)
• 1 teaspoon tony chachere's seasoning (optional)
• 1 -2 tablespoon caesar italian vinaigrette dressing
• 1/2 cup lemon juice
• 1/2 melter butter
• 1 teaspoon black pepper

Recipe

• 1 run artichoke under water. cut stem from bottom so artichoke will sit flat. cut off 1 inch from top and any additional stickers.
• 2 hit on cabinet or sink to flare out petals.
• 3 mix bread crumbs and melted butter together; stir in parmesan cheese and seasoning.
• 4 bathe artichoke in lemon juice and pour inside.
• 5 set aside upside down to drain.
• 6 repeat with each artichoke.
• 7 place artichoke in wide bowl; stuff each petal using teaspoon, starting from bottom and going around to each petal with the bread crumb mixture as far as you can go to top.
• 8 any stuffing in bowl use for next artichoke.
• 9 pour caesar italian dressing over top and sides.
• 10 artichoke will look like a large flower.
• 11 steam for 45 minutes to 1 hour (**gourmet shops have artichoke stands that will keep choke from being in water and allow to steam.).
• 12 let cool a bit.
• 13 pull flowerette off, dip in sauce and scrape your teeth over the inside of petal.
• 14 closer in to the heart, petals will be thin whitish purple.
• 15 do not eat fuzzy part--take sharp knife and cut cone downward to remove fuzzy part.
• 16 the remainder is the heart--cut up and put in dipping sauce and enjoy!