Artichoke (Stuffed)

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

3 artichokes
3 C seasoned bread crumbs
1½ C parmesan cheese
1 TSP sweet basil
1 TSP thyme
1 lemon
2 TBS parsley (chopped)
4 cloves garlic (minced)
¼ TSP black pepper
½ TSP salt
½ C olive oil
Onion (minced)

Temperature:

Cut the stems off of the artichokes. Open the leaves and wash. Rub with lemon or soak in a lemon juice and water mix. Cut the spiny tips off of the leaves with a kitchen shears. Saute the onion in 1 TBS olive oil, add the garlic and saute for another minute. Mix in all of the other dry ingredients. Add ½ of the olive oil. Stuff leaves with the dry stuffing mix. Pour the remaining oil over them (optional). Place in a deep pot with 3 inches of water and ½ TSP salt – a steamer rack helps. Cover and steam for 30 minutes or until tender. Don’t let the water boil over onto the artichokes.

Variations: Add crabmeat, shrimp, crawfish or ham.

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