Artichokes Stuffed(Carciofi Ripieni)

• 4 large fresh artichokes
• 1/4 c. flour
• 1 fresh lemon
• 1 1/2 c. bread crumbs
• 3 cloves garlic, chopped
• 3/4 c. Parmesan cheese
• 1/3 c. parsley, chopped
• 1/8 tsp. oregano
• 1/4 tsp. salt
• ground pepper to taste
• 4 Tbsp. olive oil
• 1 c. water

1. Cut
2. 1-inch off sharp top of artichoke.
3. Slice off stem and reserve.
4. Remove
5. and discard tough outer leaves.
6. Spread leaves and
7. remove fuzzy choke with a spoon.
8. Soak artichokes under
9. cold water mixed with flour and lemon juice, for 3 to 4 minutes.
10. This removes
11. any
12. discoloration and bitterness the artichoke
13. may have.
14. Rinse
15. under cold water.
16. Mix remaining ingredients, except
17. oil
18. and water.
19. Arrange mixture between artichoke
20. leaves and in center of choke.
21. When filled, place artichokes and peeled reserves stems in a deep saucepan.
22. Pour olive
23. oil
24. over
25. top
26. of artichokes.
27. Add 1 cup water to pan. Cover
28. pan
29. and
30. cook
31. over medium heat for 1 hour.
32. If water evaporates,
33. add
34. a
35. little more.
36. Base of artichoke should be tender
37. to
38. fork
39. when done. Makes 4 servings.
40. This is great served as a first course appetizer or after the main course.

fresh artichokes, flour, lemon, bread crumbs, garlic, parmesan cheese, parsley, oregano, salt, ground pepper, olive oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607064 (may not work)