Rinse artichokes well, tugging leaves outward to
f you are making the ITALIAN STUFFED GREEN PEPPERS you will also
To prepare the artichokes: Fill a large pot with
t so it can be stuffed.
In a medium bowl
large bowl.
Clean artichokes by cutting off the stem
Mix first 5 ingredients until blended.
Stuff between the leaves of artichokes.
Stand in saucepan and pour in about 1 inch of water.
Place about 1 teaspoon olive oil over each artichoke. On low to medium flame, let steam until you can pull out one of the outside leaves easily.
Makes 3 stuffed artichokes.
Wash the artichokes and allow to dry upside
emon halves.
Trim the artichokes: cut off the top quarter
Take baby artichokes and trim off top and
mashed garlic.
Trim the artichokes: cut off the top quarter
Prepare the artichokes by slicing off the bottoms
he heat and steam the artichokes until the leaves pull off
Clean, trim and blanch artichokes and drain well.
To
he outer leaves of the artichokes as look tough, bruised or
Cut off stems of artichokes and across 1 inch of top leaves. Remove prickly tip of other leaves by clipping off top.
Rinse thoroughly in cold water; drain.
Press top, cut side down, firmly to force leaves to open slightly.
Pull leaves gently to open far enough to stuff.
Trim and wash artichokes.
Bang on top to open chokes. Sprinkle in each choke 1 tablespoon of chopped Italian parsley, 1 clove chopped garlic, 2 tablespoons grated cheese, 2 tablespoons bread crumbs.
Close chokes (roll in hands) and place in pot.
Put enough water in pot to steam chokes (about halfway up choke). Drizzle with olive oil and sprinkle with salt and pepper to taste. Let chokes cook about 1 hour or until leaves come out easily.
In a mixing bowl, combine bread crumbs, 2 cloves garlic (minced), grated cheese, parsley and olive oil.
Crumbs should be moist, not oily.
Salt and pepper to taste.
Cut tops and stems off artichokes.
Turn upside down and press firmly to loosen leaves.
Use your hands to stuff artichoke,
gently massaging the leaves to loosen.
Stuff generously!
Clean and cut artichokes. Snip pinchers off.
Soak in salt water. Rinse and drain. Chop garlic.
Place clove in each, around leaves.
Mix bread crumbs and cheese.
Spread artichoke leaves and spoon mixture into each leaf. Tuck parsley in.
Place in Dutch oven, standing up.
Pour small amount of olive oil over each. Fill pan with water up to middle 3/4 of bottom row of leaves. Boil slowly 2 to 3 hours. Enjoy!
Wash artichokes and spread leaves apart.
Cut the top of each leaf off to make straight edges.
Mix bread crumbs with olive oil until moistened.
Add garlic.
Stuff in between each leaf on artichoke.
Place in deep pan, standing upright, so they are snug. Add about 1 cup water or enough to cover 1/3 bottom of artichokes. Heat to boil, cover and simmer about 40 to 45 minutes or until leaves pull out easily.
inch off tops of artichokes. With scissors trim tips of