4 large artichokes, cleaned
1 lemon, cut in half
4 cups water
3 tablespoons butter
3 tablespoons olive oil
2 large cloves garlic, minced
2 cups seasoned dry bread crumbs
1 teaspoon dried Italian seasoning
1/4 cup grated Romano cheese
1 teaspoon salt
1 tablespoon olive oil
1 lemon cut into thin slices
Place cleaned artichokes in bowl with lemon halves and water. While artichokes are soaking, make stuffing by heating butter and oil in 8-inch skillet. Add minced garlic and sauté 30 seconds. Add bread crumbs and dried Italian seasoning. Stir for 1 minute while bread crumbs brown slightly. Remove from heat and stir in the grated cheese. Spread the leaves of artichokes open by banging the chokes upside down on work surface and fill each with about 1/2 cup crumb mixture. Place each artichoke in a deep pot with water 1/4 way up side of pot. Add 1 teaspoon salt to water and drizzle the 1 tablespoon oil over artichokes and place lemon slices on top. Cover: bring to a boil, reduce heat to a simmer and cook on low for 45 minutes or until tender. Remove from heat and serve room temperature.
Posted by Chyrel at Recipe Goldmine 8/29/2001 12:59 pm.
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