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Stuffed Artichokes

 Stuffed Artichokes
When I was child, my mother often made these meat loaf-stuffed artichokes. They're a nice change from traditional stuffed peppers. - Jean Castriota, York, Pennsylvania
4 ServingsPrep: 35 min. Bake: 1 hour


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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.

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Stuffed Artichokes (continued)

Directions (continued)

  • 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. 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.
Nutritional Facts: 1 serving (1 each) equals 383 calories, 14 g fat (5 g saturated fat), 178 mg cholesterol, 773 mg sodium, 34 g carbohydrate, 5 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.