Fried Stuffed Artichokes
|Garlic||1 Clove (5 gm)|
|Olive oil||6 Tablespoon|
|Parmesan cheese||1 Ounce, grated|
|Chopped parsley||3 Tablespoon|
|Lemon juice||1 Teaspoon|
|Melted butter||2 Ounce|
Wash 3 large artichokes.
Cut off prickly leaf-tips.
Heat 6 tablespoons olive oil and 1 clove of peeled garlic in a deep pan.
Put in the artichokes.
Cook over moderate heat for 10 minutes, and then pour over boiling water until they float.
Add 1/2 tablespoon salt.
Cook for 30 to 40 minutes or until tender.
When cool enough to handle, slice the artichokes in half lengthwise, remove fuzzy choke.
Mix 4-5 oz. coarse breadcrumbs, 1 oz. grated parmesan cheese, 3 tablespoons chopped parsley, celery salt to taste and 1 teaspoon lemon juice.
When well mixed fill each artichoke cavity with this stuffing.
Store in refrigerator until next day.
To serve, sprinkle the 2 oz. melted butter over the stuffed artichokes.
Grill 4 inches away from the heat for 5 minutes until the stuffing is golden brown.
Serve hot with Dipping Sauce.