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Friday, July 29, 2011

New Orleans Stuffed Artichokes

4 medium artichokes
½ C grated parmesan
1 1/3 C Progresso Italian Seasoned Breadcrumbs
1 TBS finely minced garlic
1 ½ tsp. fresh lemon juice
1 tsp. dried parsley
1 tsp. dried basil
½ tsp. dried rosemary
1 tsp. salt
1//2 tsp. pepper
1/4 C olive oil
1/2 C olive oil
4 round lemon slices

Cut stems off chokes, to make them flat on bottom. Snip points off each leaf. Turn upside down, bang on counter to loosen leaves, remove tough leaves. Open leaves, wash and drain. Combine crumbs, garlic, cheese, lemon juice, herbs, s&p and ¼ C of the oil. Spread leaves wide and stuff inside each leaf. Put chokes in large Dutch oven so they won’t tip over. Pour ½ C olive oil over chokes, and put lemon round on top. Carefully add about ½” water. Do not get stuffing wet. Bring to a boil, then cover and simmer on low for about 45 min.
I got this recipe from "The New Orleans Cookbook" when I lived there in 1975. My family is always happy to see these on the table. Messy, but good!

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