Serves 8-12. Recipe is from Vicki Brooks.
4 large artichokes
1 (16-oz.) can Italian seasoned breadcrumbs
1½ cups olive oil
1 tbl. minced garlic
1 cup Parmesan cheese
Four sheets aluminum foil
1. Wash artichokes well; clip off points. Slice ¼-inch off top and cut stem to level bottom.
2. Mix breadcrumbs, olive oil, garlic and cheese until moist.
3. Place an artichoke on a sheet of foil; fill each leaf with stuffing. Put 1 tablespoon water in the sheet of foil and wrap the artichoke tightly. Repeat with other artichokes.
4. Place artichokes in large pot filled with 2 inches of water. Cook 1 hour and 15 minutes on medium heat until leaf can easily be pulled from heart. Carefully check water level frequently so the water doesn’t boil down while cooking.
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