| | Fruits & Veggies | | Stuffed Artichokes (print) | | Provided By: Kelly | | Description: This is the way my mother-in-law (100% Italian) taught me and her mom taught her! LOTS of work but so worth it!! | | Ingredients | 4-6 medium to large artichokes (they are freshest and in season in spring around Easter)
2 pkgs hamburger or hot dog buns (leave bag open night before so they get stale)
8-10 cloves of garlic finely diced (I just use 1 head)
1 bottle of Kraft Romano and Parmesan cheese (use the green stuff)
Olive Oil
| | Directions | Wash the artichokes and allow to dry upside down to drain. Cut the stems straight across, leaving a 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".
In the meantime, use grate blade on food processor to turn the buns into crumbs. Spread onto cookie sheet and toast.
Combine the bread crumbs, cheese, and garlic into a very large bowl
Fill artichokes with bread crumb mixture by spreading leaves and dumping crumbs over top, continue until all leaves have bread crumbs inside (Artichokes will usually double in size)
Place artichokes tightly together into roasting pan and drizzle olive oil over the top of each. Put appox 2-3 cups of water in bottom of pan, up to the bottom of the leaves.
Cover and bake at 350 for about 3 hours. About half way through use spoon or baster and baste the tops of the artichokes with the oily water to avoid drying and burning. The leaves may get dark but its ok, because you are eating the lower part. | | Notes | | |
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