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Stuffed Artichokes cont.
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of each leaf with a kitchen shears. Brush cut edges with lemon juice.
Spread artichoke open. Using a small knife, carefully cut around
center choke. Scoop out and discard the fuzzy center. In a
saucepan, place artichokes in a steam basket over 1 in. of boiling
water. Cover; steam for 20-25 minutes or until crisp-tender. Invert
on a paper towel to drain. In a bowl, combine the eggs, milk,
ketchup, bread crumbs, basil, parsley and garlic. Crumble beef over
mixture and mix well. Stuff meat mixture into center of artichokes
and between leaves. Place in an ungreased 11-in. x 7-in. x 2-in.
baking dish. Combine tomato sauce and water; pour over top. Cover
and bake at 350° for 1 to 1-1/2 hours or until meat is no longer
pink.
Yield: 4 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |