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Italian Stuffed Artichokes
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4 large artichokes
2 teaspoons lemon juice
2 cups soft Italian bread crumbs, toasted
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup minced fresh parsley
2 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon grated lemon peel
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the
tops. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with
lemon juice. Stand artichokes in a Dutch oven; add 1 in. of water. Bring to a
boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the
center pull out easily. Invert artichokes to drain; let stand for 10 minutes.
With a spoon, carefully scrape out the fuzzy center portions of artichokes and
discard. In a small bowl, combine the bread crumbs, cheese, parsley, garlic,
Italian seasoning, lemon peel, pepper and salt. Add olive oil; mix well. Gently
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |