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Stuffed Boiled Jumbo Artichokes

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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.

 

 

 

 

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