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Stuffed Artichokes
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2 medium artichokes
Lemon juice
2 eggs
1/4 cup milk
3 tablespoons ketchup
1 cup dry bread crumbs
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 garlic clove, minced
1 pound lean ground beef
1 can (8 ounces) tomato sauce
1/4 cup water
Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip 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
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |