Stuffed Boiled Jumbo Artichokes

* Exported from MasterCook II *

STUFFED BOILED JUMBO ARTICHOKES

Recipe By :MOLTO MARIO SHOW #MB5612
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
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4 jumbo artichokes
1 lemon halved, -- for blanching
1/2 medium red onion, -- finely chopped
3 ounces vegetable oil
2 cloves garlic, -- thinly sliced
2 bunches parsley, finely chopped -- to yield 1/2 cup
1/4 cup grated Parmigiano-Reggiano
1/2 cup fresh bread crumbs, lightly toasted under broiler
Salt and freshly ground black pepper


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 saute pan saute 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 bread
crumbs. Season with salt and pepper. In a shallow casserole, just large
enough to hold artichokes in one layer. Bake uncovered about 20 minutes or
until breadcrumbs and golden brown.

Yield: 4 as antipasto

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