Stuffed Artichokes An Gratin
|Garlic||1⁄2 Clove (2.5 gm)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1|
|Swiss cheese||90 Gram|
Preheat oven to 180Â°C (350Â°F).
In a large saucepan boil the salted water.
With a sharp knife trim about 2 1/2 cm (1 in) off the tops of the leaves.
Rub the cut areas and the bottom of the artichokes with lemon juice to prevent discoloration.
Drop them into the boiling water and cook for 10 minutes.
In the meantime finely chop thfe onion, the shallots, the oregano, parsley and garlic in the work bowl.
Lightly saute in the butter add the vermouth and cook for 5 minutes, add the breadcrumbs and season.
When the artichokes are cooked and cool enough to handle, part the leaves slightly, divide the stuffing into 6 parts and insert between the leaves.
Arrange the artichokes on a roasting dish, pour in some water and cover with aluminium foil.
Place in the oven, cook for 30 minutes.
Remove them from the oven, sprinkle with the cheese, previously grated in the work bowl and brown them under a preheated grill.
Serve as an entree.