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Parmesan Artichoke Recipes
MAKING 1. Clean and wash the artichokes in running water. 2. Use a scissors to remove all prickly leaf tips and trim the stems. Leave 1 2 inch stub of the artichokes. 3. Take a kettle and place the artichokes in boiling salted water. 4. Add lemon slices and
Remove stems and loose outer leaves from artichokes. Cut off 1 inch from tops snip off sharp leaf tips. In large covered kettle cook artichokes in boiling salted water for 20 to 30 minutes or till a leaf pulls out easily. Drain upside down. Remove center
Cook artichoke hearts according to package directions. Drain well cut side down on paper towels. Place each heart cut side up on a Melba toast round and place on a baking sheet. Stir together butter garlic salt and pepper drizzle evenly into crevices of
Parmesan Garlic Artichokes
Prepare artichokes as directed trimming stems so they sit flat. Remove center leaves and chokes. Do not cook. Cook onion and garlic in butter till tender. Combine bread crumbs Parmesan and parsley. Add onion mixture mix lightly. Spoon into artichokes. Place
Baby Artichokes With Parmesan
Using large stainless steel knife cut off stem of each artichoke flush with base so that artichoke will stand upright snap off any small or discolored leaves at base. Cut off and discard about 1 inch of the top rub cut edges of each artichoke with lemon juice.
Parmesan Stuffed Artichokes
Trimming stems so they sit flat. Remove center leaves and chokes. Do not cook. Cook onion and garlic in butter till tender. Combine bread crumbs Parmesan and parsley. Add onion mixture mix lightly. Spoon into artichokes. Place stuffed artichokes in large
1. Wash artichokes under running water snip off prickly leaf tips with scissors trim stems leaving about a 1 2 inch stub. 2. Drop artichokes into kettle of boiling salted water add the lemon slices cook covered for about 40 minutes or until tender drain. 3.