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Stuffed ArtichokesAppetizers & Beverages
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Submitted by Maw-Maw for Nancy
on Friday, January 17, 2003
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| Makes: | 4 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 5 minutes |
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Artichoke production happens year-round, but more than half of the crop is harvested between March and May. The fall crop generally peaks in October.
Castroville, CA, a town with a population of a little more than 5,000 and located in Monterey County, is the self-proclaimed "Artichoke Center of the World" because three-fourths of all California artichokes are grown in this area. How wonderful that this vegetable can makes it's way to the Cajun-Creole table as an all time favorite.
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| Ingredients |
| 4 artichokes |
2 cups bread crumbs |
| 2 cups grated Romano Cheese |
1 medium garlic head minced very fine |
| 1 cup oil |
salt and black pepper to taste |
| parsly chopped fine to taste |
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| | | Directions | In a medium glass bowl, mix together the bread crumbs, Romano cheese, garlic, salt and pepper. Set aside from stuffing.
Cut the top and the bottom from the artichokes. Place in a deep saucepan and mash them down slightly to open the leaves. Equally dividing the filling, fill each leaf from the outside in by using the top of each leaf (stuff between the leaves). After stuffing, add 2 to 3 inches of boiling water to the pot and pour the oil over the artichokes. Over low to medium heat steam in the covered pot for 45 minutes. This dish is done when a leaf pulls off easily from the artichoke. |
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