Tuesday, February 3, 2009

Garlic Crumb-Stuffed Artichokes

4 artichokes
4 slices of white bread or 1 cup of bread crumbs
2 large garlic cloves, finely chopped
3/4 teaspoon salt
6 T olive oil

Start bringing a large pot of water to a boil.

Peel the stems of the artichokes. Discard the tough bottom leaves, then slice off about 1-inch of the top of each artichoke. Using scissors, snip off the prickly tips of the leaves.

Put the artichokes in the boiling water, and boil gently for 15-20 minutes, until the bottom of each choke feels tender when pierced with a fork. Remove artichokes from water, turn them upside down and let drain.

* * * * * * *

Preparing the stuffing:
Tear each slice into 5-6 pieces. Put into a blender and blend until pieces turn into crumbs. Spread the crumbs on a baking sheet and dry them in a 250 degree oven for about 15 minutes, until lightly golden.

Toss together the crumbs, garlic, salt, and olive oil in bowl; mix well.

Stuff the crumbs between artichoke leaves (you don't have to stuff between each leaf; the flavor will spread).

Serve warm or chilled.

Serves 4


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