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Culinary Escape to Spain
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Stuffed Artichokes with Parmesan and Capers

Source: Burt Wolf's Menu Cookbook
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Active Time:  10 Minutes
Total Time:  50 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
1 cup bread crumbs
1/2 cup Parmigiano-Reggiano cheese
1 stalk celery, minced
3 tablespoons minced fresh parsley
2 anchovies, minced to a paste
2 tablespoons capers
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large artichokes
3 tablespoons lemon juice
3 to 4 cups water
1 bay leaf
DIRECTIONS
In a bowl, combine the bread crumbs, Parmigiano-Reggiano, celery, parsley, anchovies, capers, olive oil, and garlic. Season with half the salt and all the pepper.


TO PREPARE ARTICHOKES FOR STUFFING: With a sharp knife cut off the upper third of each artichoke, break off the tough lower leaves and cut off the bottom stem. With scissors, trim off the tips of the outer 2 or 3 layers of the leaves to form a staggered floral effect.

Brush the cut artichokes with some of the lemon juice. To spread the artichoke leaves for stuffing, gently pound them on the corner of a table and pull back the leaves. With a spoon, evenly pack the artichokes with the stuffing.


Place the artichokes in a heavy-bottomed pan that will accommodate them comfortably. Add the water to come up to the bottom of the stuffing. Add the remaining lemon juice, salt, and bay leaf. Cook, covered, for 40 to 50 minutes over low heat, or until the artichoke leaves are tender. Serve warm or at room temperature.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tender Hearts: Artichokes
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 422
Fat. Total: 24g
Fiber: 10g
Carbohydrates, Total: 40g
Sodium: 1120mg
% Cal. from Fat: 51%
Cholesterol: 12mg
Protein: 15g
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