->Stuffed Artichokes 03 <- | Recipe Finder

Ingredients

• Stuffed Artichokes
• (6 serving)
• 6 small artichokes
• 1/2 lemon
• 1 tablespoon grated fresh lemon zest
• 2 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 cup toasted bread crumbs
• 3 tablespoons minced flat-leaf parsley
• 1/4 cup freshly grated Parmigiano Reggiano
• 1 egg
• Milk, garlic,salt and freshly ground black pepper
• Cut the ends off the artichokes stems, leaving about 1 inch of
• stem. Rub the cut end with lemon. Cut off the top third of each artichoke and rub with lemon juice. Cut each artichoke lengthwise
• in half and scrape out the choke. Rub with lemon and put trimmed
• artichokes in a bowl of cold water with a squeeze of lemon juice
• until you are ready to cook them.
• Prepare the stuffing: heath half the olive oil in a pan and add
• onion, celery, garlic, milk and toastered bread crumb; mixed with
• an egg and add half the Parmigiano Reggiano, salt & pepper to taste.
• Distribute the stuffing evenly among the cavities of each atichokes
• halves. Preheat the oven to 400 F, drizzle the remaining olive oil and sprinkle with Parmigiano. Bake the artichokes until thouroughly
• heated and stuffing is lightly browned, about 10 - 15 minutes.