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Stuffed Artichokes

the.instructor's picture
Ingredients
  Ground cooked meat/Ground chicken 1 Cup (16 tbs)
  Finely minced onion 1⁄2 Cup (8 tbs)
  Finely chopped almonds 2 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Egg 1 , beaten
  Nutmeg 1⁄8 Teaspoon
  Artichokes 6 Large
  Lemon juice 1 Tablespoon
  Tomato slices 6
  Boiling water 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Combine meat, onion, almonds, parsley, egg, nutmeg, salt, and pepper; mix well.
Wash artichokes well and remove stems; cut off about 1 inch of the tops.
Using a spoon, scoop out all the fuzzy choke and tiny leaves.
Stuff meat mixture into center of the artichokes.
Place in a deep casserole or baking pan; sprinkle lemon juice over the artichoke leaves and top each with a tomato slice.
Pour boiling water in pan.
Cover and bake in a 375° oven for 1 to 1 1/2 hours, or until artichoke leaves pull away easily and are soft at the ends.

Recipe Summary

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

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