[carlo3b]

 
Italian Stuffed Jerusalem Artichokes

• 4 - 6 artichokes, trimmed
• 1 cup (250 ml) bread crumbs
• 1/4 cup (60 ml) grated Parmesan cheese
• 1/4 cup (60 ml) chopped parsley
• 2 cloves garlic, finely chopped
• 1 rib celery, finely chopped
• 2 Tbs. (30 ml) capers, chopped (optional)
• 1 Tbs. (15 ml) chopped anchovies or anchovy paste
• (optional)
• Salt and freshly ground pepper to taste
• Olive oil

1) Steam or boil the artichokes for 15 minutes.
2) Drain and cool.  Scoop out and discard the central leaves and chokes.
3) Combine remaining ingredients except for the olive oil in a small bowl and fill the artichokes with the mixture, filling the center
and forcing the stuffing in between the leaves of the artichokes.
4) Place in a baking dish and add about 1 inch (2.5 cm) of water or chicken broth (I much prefer the broth) to the dish.  Drizzle with olive oil, cover tightly and bake in a preheated 350F (180C) oven for 1 hour.
Serves 4 to 6.
buon appetito
 

[stanz]

These artichokes sound wonderful. When we make them, we usually add paprika to the breadcrumbs. This makes a tangy dipping sauce and we can eliminate the cheese. I bookmarked your thread so I can go back for all your recipes. Ciao!

[christie]

Yummy! How can I forget that wonderful stuffed artichoke. Smile.

Happy Thanksgiving!

[Budge]

RE: Your 65 - Man, those artichokes sound great! I'll have to give them a try. Anything with Parmesan cheese and anchovies just HAS to be good! Thanks!