6 large artichokes
2 slices white bread, crusts removed
2 cloves garlic, finely chopped
2 tablespoons capers rinsed and finely chopped
3 tablespoons finely shopped fresh parsley
4 tablespoons plain dry breadcrumbs
4 tablespoons EVOO
salt and pepper
Prepare stuffing. Soak white bread in a little water for 5 minutes. Squeeze dry. Place in bowl with other stuffing ingredients and mix.
Squeeze lemon and put the juice and squeezed halves into a large bowl of cold water. Cut off the tip of artichoke. Peel the stem with a small knife, pulling upwards towards the leaves. Pull off small leaves around stem and continue snapping off the upper part of the dark outer leaves until you reach the tall inner leaves. Cut off the topmost part of the artichoke.
Open the artichoke a little by spreading the leaves apart to get to the choke. Cut around it with a knife, and then scrape it out with a small spoon (try grapefruit spoon). This will form a cavity for the stuffing. As soon as each artichoke is prepared put it in the bowl of lemon water. Preheat oven to 375
Place the garlic and parsley leaves in a baking dish large enough to hold the artichokes in one layer and upright. Pour in cold water to a depth of ½ inch. Remove the artichokes from the bowl, drain quickly, and fill the cavities with stuffing. Place the artichokes upside down in the dish. Pour a little oil over each. Cover tightly with foil. Bake for about an hour or until tender.
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