Stuffed artichokes - carciofi ripieni
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Stuffed artichokes - carciofi ripieni
  Italian    Vegetables  
Last updated 6/12/2012 1:25:15 AM. Recipe ID 59113. Report a problem with this recipe.
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      Title: Stuffed artichokes - carciofi ripieni
 Categories: Italian, Vegetables
      Yield: 1 Servings
 
      4    Artichokes; large
      1    Lemon
      4    White bread; slices
    1/2 c  Olive oil
    1/3 c  Parsley; chopped
      3    Garlic cloves; chopped
           Salt & pepper; to taste
           Water
      4 tb Olive oil
 
  Cut off artichoke stems; slice and reserve.  Remove and discard hard
  outer leaves of artichokes.  Cut sharp tips off remaining leaves with
  scissors. Slice off about 1/2 inch from top end of each artichoke.
  Open artichokes gently with your hands.  Remove fuzzy chokes with a
  knife or melon-baller. Wash artichokes under cold running water.
  Slice lemon in half and rub over cut tops of artichokes.  Set
  artichokes with cut part down on paper towels. Remove crusts from
  bread. Chop bread into small pieces and place in a medium bowl. Add
  1/2 cup oil, parsley, garlic and salt and pepper. Mix well.  Arrange
  mixture between artichoke leaves and in centers. Place artichokes and
  reserved stems in a large saucepan. Pour water about 1 inch deep in
  pan. Add 3 to 4 tablespoons oil. Bring water to a boil. Reduce heat
  to medium and cover pan.  Cook artichokes 40 to 60 minutes, depending
  on size.  If water evaporates, add a little more. There should be 4
  to 5 tablespoons of sauce left in pan.  If too much liquid is left,
  uncover pan and boil liquid down. Spoon sauce over artichokes and
  stems. Serve hot. Makes 4 servings.
 




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Recipe ID 59113 (Apr 03, 2005)

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