 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Woman's World Magazine 5/2/00. Melted butter, minced garlic, toasted bread crumbs, mozzarella and Parmesan - this stuffing will turn you into an artichoke lover this spring for sure! It can be served as a first-course or a side dish. A must-have on our Easter table for as long as I can remember. Ingredients:
4 artichokes, 3/4-1 lb. each, stem ends trimmed |
1/2 lemon |
4 garlic cloves, divided |
1 cup plain breadcrumbs |
3 ounces mozzarella cheese, shredded, about 3/4 cup |
1/2 cup grated parmesan cheese |
1/4 cup butter, melted |
3 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. With sharp knife, cut about 1 inch off tops of artichokes. With scissors trim tips of remaining leaves. With spoon scrape out fuzzy choke. Rub all cut edges with lemon.
2. Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, Parmesan, butter, parsley, salt, and pepper. Spoon mixture in between leaves and into centers of artichokes.
3. Fill a large pot just wide enough to hold artichokes upright with 1 inch of water; add remaining garlic. Place artichokes, crumb side up, in pot.
4. Over medium-low heat bring water to a simmer. Cover; cook until artichoke bases are tender, 35-45 minutes.
5. Meanwhile, position oven rack about 8 inches from heat source; preheat broiler.
6. With slotted spoon, transfer artichokes, upright, to 8-inch square baking dish. Broil until tops are brown, 4-6 minutes.
|
|