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Stuffed Artichokes

Western.Chefs's picture
Ingredients
  Fresh artichokes 6
  Lemon juice 6 Tablespoon
  Boiling water 2 Quart
  Salt 2 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Chopped mushrooms 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), crushed
  Onion 1 Small, minced
  Melted butter 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Cooked ground ham 1⁄2 Pound
  Grated parmesan cheese 1 Cup (16 tbs)
  Bread crumbs 2 Cup (32 tbs)
Directions

Cut points from leaves of artichokes; brush artichokes with lemon juice.
Cook until tender in boiling water to which salt and olive oil have been added.
Remove from heat and drain.
Spreading the leaves apart carefully, pull out the center core of leaves.
Scrape out the choke (hairy center growth) with a spoon.
Saute mushrooms, garlic, and onion in butter until browned, stir in parsley, ham, parmesan cheese, and bread crumbs, and mix well.
Spoon mixture into artichoke cavities and bake at 325° for 15 minutes.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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