Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Stuffed Boiled Jumbo Artichokes 4 jumbo artichokes 1 lemon, halved 1/2 medium red onion, finely chopped 3 ounces vegetable oil 2 garlic cloves, thinly sliced 1/2 cup finely chopped fresh parsley 1/4 cup grated parmigiano reggiano 1/2 cup fresh bread crumbs, lightly toasted salt to taste freshly-ground black pepper to taste Bring 6 quarts of water to a boil and add 1 tablespoon salt. Pull off the outer dark green leaves of each artichoke until what remains is pale at the base and green at the ends of tips. Cut off the green points to about 1-inch from top of pointy end. Each time you cut the artichoke rub the freshly cut sides with half a lemon. This will retain its light color. Cut the artichokes into quarters. Using a small sharp knife, trim away the choke from the inside. Rub all cut edges with lemon. Boil 5 minutes and refresh in cold water. Drain and set aside. Preheat oven to 400 degrees. In a medium sauté pan sauté onion and garlic over medium heat in 3 ounces of olive oil until softened, 8 to 10 minutes. Allow to cool and stir in parsley, grated cheese and fresh toasted breadcrumbs. Season with salt and pepper. Transfer all to a shallow casserole, just large enough to hold artichokes in one layer. Bake uncovered about 20 minutes or until breadcrumbs are golden brown. Yields 4 antipasto servings. Now you can have a huge leap forward in email: get the new Mail. Quote Link to comment Share on other sites More sharing options...
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