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Artichokes: Stuffed Artichokes

Source of Recipe

unknown


List of Ingredients

2 large artichokes
1/2 lemon
1/2 cup fine chopped zucchini
3/4 cup chicken stock
1/4 cup dried bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1/4 cup grated mozzarella cheese
1 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon salt


Recipe

Trim off artichoke stems, cutting them flush with bottom. Using sharp knife, slice 1" off top of artichoke. Trim off prickly point of each leaf with kitchen shears. Rub cuts with lemon. Arrange artichokes upright on microwave safe plate. Pour in 1/2 cup of stock and cover with microwave safe plastic wrap. Cook on full power until stem end feels tender when pierced with a knife, for 1-2 minutes.

Let artichoke stand 5 minutes. Reserve liquid in a dish. In a mixing bowl, stir together zucchini, bread crumbs, Parmesan, melted butter, mozzarella, seasonings, and remaining 1/4c. stock. Pepper to taste. Halve each artichoke lengthwise and scrape out fuzzy choke and small leaves in center. Arrange the two halves on a plate, stem facing outer edge. Fill each half with zucchini mixture and cover loosely with plastic wrap. Cook for 3 minutes on full power, then let stand 3 minutes.