PARMESAN-STUFFED ARTICHOKES
Because artichokes have been part of my Italian heritage for many years, I'm always looking for new ways to serve them. While they can be a little time consuming to prepare, the flavorful end result is well worth the effort. -Sue Brown, West Bend, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 8 cups water and lemon juice. Remove and discard outer leaves of artichokes. Using a vegetable peeler, peel the stem of an artichoke. Cut off 1/2-in. from the top; cut in half lengthwise. With a spoon, carefully remove fuzzy center and discard. Place in lemon water and repeat with remaining artichokes., Drain artichokes and place in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a large skillet, saute onions and garlic in butter until tender. Remove from the heat; stir in the bread crumbs, tomatoes, 1/2 cup cheese, parsley, salt and pepper., Spoon heaping tablespoonfuls crumb mixture into each artichoke half; sprinkle with remaining cheese. Transfer to a greased 15x10x1-in. baking pan. Bake at 375° for 20-25 minutes or until golden brown.
Nutrition Facts :
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