Stuffed Artichokes 4 medium artichokes 8 teaspoons lemon juice 1 medium lemon, sliced 4 whole peppercorns 1 bay leaf 1 teaspoon salt, divided 4 cups cubed Italian bread (1/2-inch cubes) 1/2 cup minced fresh parsley 2 tablespoons grated Parmesan cheese 2 tablespoons plus 4 teaspoons olive oil, divided 2 teaspoons grated lemon peel 2 garlic cloves, minced 1/4 teaspoon pepper Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Stuffed Artichokes cont. Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off the tips of the outer leaved; brush cit edges with lemon juice. Stand artichokes in a Dutch oven; add 2 in. of water. Add the lemon slices, peppercorns, bay leaf and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender and leaves near the center pull out easily. Invert artichokes to drain. Carefully scrape out the fuzzy center portion of artichokes with a spoon and discard. In a large bowl, combine the bread cubes, parsley, Parmesan cheese, 2 tablespoons oil, lemon peel, garlic, pepper and remaining salt. Gently spread artichoke leaves apart; fill with stuffing. Place in Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Stuffed Artichokes a greased 13-in. x 9-in. baking dish; drizzle with the remaining oil. Bake, uncovered, at 350° for 20-25 minutes or until heated through and stuffing is lightly browned. Yield: 4 servings. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008