Oregon hazelnut stuffed artichokes
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Oregon hazelnut stuffed artichokes
  Oregon    Vegetables    Side dish    Appetizers  
Last updated 6/12/2012 12:45:51 AM. Recipe ID 5848. Report a problem with this recipe.
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      Title: Oregon hazelnut stuffed artichokes
 Categories: Vegetables, Side dish, Appetizers
      Yield: 4 Servings
 
      4 md Artichokes
    1/2 c  Chopped & roasted hazelnuts
           -(Oregon hazelnuts)
    1/2 c  Italian style bread crumbs
           -(dry)
    1/4 c  Chopped stuffed olives
           -(stuffed with pimientos)
      1    Garlic clove; pressed
      2 tb Butter or margarine; melted
           Boiling water
      1 ts Salt
 
  Wash artichokes. Cut off stems at base and remove small bottom
  leaves. Trim tips of leaves and cut off about 1 inch from top of
  artichokes. Combine hazelnuts, crumbs, olives, garlic and butter;
  stir with a tossing motion to coat mixture with the butter. Spoon
  between leaves of artichokes. Stand them upright in deep saucepan
  large enough to hold snugly. Add 1" boiling water and salt. (Pour
  water around not over artichokes.) Cover and boil gently 35 to 45
  minutes, or until base of artichokes can be pierced easily with a
  fork. Add more boiling water, if needed. Serve with additional melted
  butter, if desired.
  
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board
 




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Recipe ID 5848 (Apr 03, 2005)

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