|
|
Prepare for
stuffing: |
| 4 |
|
large artichokes |
|
|
|
|
|
Mix together: |
| 1 |
c |
bread crumbs |
| 2 |
cloves |
garlic, minced |
| 1/4 |
c |
olive oil |
| 6 |
|
anchovies, minced |
| 1 |
c |
parsley, chopped |
|
|
using a little bit of soup stock
to moisten the mixture, if necessary. |
|
|
|
|
|
Press the stuffing into the prepared artichokes,
and place them in a glass casserole dish. Pour: |
| 1/2 |
c |
soup stock |
|
|
over them, cover tightly with aluminum
foil, and bake at 350 until the artichokes are cooked, around 45 minutes. |
|
Notes &
Variations:
-
Add a tablespoon of coarsely chopped capers.
-
Try a combination of ground lamb, toasted
pine nuts, and fresh mint instead of the anchovies and parsley.
-
Add or substitute cooked prawns and tarragon.
-
See notes for artichoke
cleaning instructions.
|
|