ITALIAN BREADCRUMB ARTICHOKES
It took several generations to get this just so. To eliminate much of the work use a food processor, finely processing the cheese and vegetables 'separately' in this order, scraping bowl after each: cheese, garlic, parsley, green onions, celery, then bell pepper. The completed artichoke can be tightly wrapped and frozen uncooked. MY PHOTO IS UNCOOKED.
Provided by gailanng
Categories Onions
Time 2h
Yield 6 artichokes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the artichokes and allow to dry upside down to drain.
- Once dry, cut the stems so the artichoke will stand upright.
- Remove the tough outer leaves at the base and cut about 1" straight off the top.
- With kitchen shears, snip off the point of each outer leaf.
- Slightly open the center and outer leaves, preparing for stuffing.
- In a large bowl, thoroughly combine cheese and breadcrumbs, then add the remaining ingredients except the olive oil. Thoroughly combine mixture.
- Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the leaves along the way, patting stuffing firmly into leaves.
- Mound the stuffing over the flattened top and pushing down slightly with palm to adhere mixture to the artichoke. Repeat process, stuffing remaining artichokes.
- Place artichoke in large pot or Dutch oven with tight fitting lid using rack if have one.
- Carefully add enough water to cover the bottom of the pot about 1/2", not letting the water touch the bottom leaves.
- Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
- After 20 minutes, open lid and liberally drizzle olive oil over top of artichoke.
- Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
- Carefully remove artichoke from pot.
- Let cool slightly.
Nutrition Facts : Calories 1176.9, Fat 50, SaturatedFat 27.9, Cholesterol 134.4, Sodium 4459, Carbohydrate 103.8, Fiber 14.6, Sugar 10.8, Protein 80
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