Carciofi Ripieni Stuffed Artichokes

Serving Size : 6
Ingredients

for prepare Carciofi Ripieni Stuffed Artichokes

:

Amount	Measure	Ingredient - Preparation Method
6	medium	artichokes
1/2		lemon
2	cups	soft bread crumbs
3/4	cup	grated parmesan cheese
1/3	cup	chopped parsley
2	cloves	garlic - chopped
salt and pepper carciofi ripieni stuffed artichokes
6	tablespoons	olive oil

Wash the artichokes and invert to drain. Cut the stems straight across, leavinga level base so the artichokes will stand upright. Remove the tough outer leaves at the base and cut about 1/2" off the tips of the remaining leaves. With a sharp knife, slice the top of the artichokes straight across, taking off about 1". As you trim, rub the artichokes with the cut lemon to prevent discoloration. Tap them firmly on a hard surface to force the center leaves slightly open. Combine the bread crumbs, cheese, parsley and garlic. Blend well and season with salt and pepper. Distribute the filling among the 6 artichokes, placing some in the center and tucking some between the spread leaves. Close the leaves gently and arrange the artichokes close together in a baking pan. Pour 1 Tbsp of oil over each. Add 1 cup of water to the bottom of the pan. Cover tightly with aluminum foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45 minutes, or until the leaves pull out easily. Add waterif necessary to maintain a little liquid in the pan. Serves 6.

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