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Recipe Name: Artichokes Stuffed With Lemon-garlic Breadcrumbs Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Cup(s) Fresh breadcrumbs from
French bread crustless
1/4 Cup(s) Olive oil
2 Tablespoon(s) Fresh lemon juice
1 Tablespoon(s) Fresh oregano, chopped
3 Cloves garlic, minced
1 Teaspoon(s) Lemon peel, grated
6 Artichokes*
2 Tablespoon(s) Butter, 1/4 stick cut into
6 pieces
1/2 Cup(s) Water, or more
Lemon wedges
To prepare the artichokes: Squeeze juice from 2 lemon halves into
large bowl of cold water; add squeezed lemon halves. Cut off top half
of each artichoke and discard. Cut off stem of artichoke. Starting at
base, bend tough outer leaves back and snap off where they break
naturally, leaving tender inner leaves. Using small sharp knife, trim
outside of base until no dark green areas remain. Scoop out fibrous
choke and small purple-tipped leaves, using spoon. Rub exposed areas
with lemon half. Place in lemon water until ready to use or up to 2
hours. Heat oven to 400øF. Mix breadcrumbs and oil in medium bowl.
Spread mixture on large rimmed baking sheet. Bake until golden on
edges, stirring occasionally, about 10 minutes. Transfer to large
bowl. Mix in lemon juice, oregano, garlic and lemon peel. Season with
salt and pepper. Drain artichokes. Gently pull leaves outward from
center until leaves open slightly. Fill artichoke cavities with bread
stuffing. Pack stuffing between leaves. Place artichokes in 13x9x2
glass baking dish. Dot tops with butter. Pour 1/2 cup water into dish.
Cover dish with foil; bake until wooden skewer pierces artichokes
easily; adding more water as necessary, about 40 minutes. Remove foil.
Continue baking until tops are golden, about 20 minutes. Serve with
lemon wedges. Printed in Bon Appetit April 1998 Note: Joanne Weir, a
San Francisco-based cookbook author, food write and chef, is currently
working on a 26-part PBS television series called Now Weir Cooking,
scheduled to air nationally in 1999. Typed and Busted by 4/98 Recipe by: Joanne Weir Posted to MC-Recipe
Digest by Carriej999 <> on Apr 5, 1998

Nutrition (calculated from recipe ingredients)
Calories: 263
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 10.2mg
Sodium: 265.4mg
Potassium: 103.7mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 2.7g
Protein: 5.1g

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