Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

STUFFED ARTICHOKES




Source of Recipe


Susan Richmond-Very old recipe of the family


Recipe Introduction


Using 2 fresh Artichokes
First cut the pointed tips off leaves all around. At the top where most are compacted, lay the artichoke on its side and cut the tips off blunt. (about 1/2 inch total)
Trim stem for a fresh cut and rinse artichokes in cold water, pounding blunt cut end on the counter a couple of times to help open the leaves.


List of Ingredients




Dice 1 large yellow onion and saute' in skillet, with about 1/4 cup vegetable oil until onions are soft and are almost brown.

In a large deep bowl mix
2 cups dried bread crumbs
1 Tablespoon parsley
1 teaspoon salt (or to taste)
1/4 teaspoon pepper
2-3 Tablespoon grated parmesan cheese

NOTE* You could use premade Italian bread crumbs if you want. But add parmesan cheese if it is not listed.



Recipe



Add onions & oil to bread crumbs and mix to moisten.
Set artichoke in bowl and use your hands to "stuff" crumbs mixture in between leaves.
Spread the leaves and force the top open except for the very center softer ones. Plenty of crumbs are good.
After stuffing both artichokes, cook them in a pressure cooker for the best results. Use a vegetable steamer to keep them off the bottom of the pan. Add water up to the bottom if the steamer and stand artichokes up as much as possible. It usually takes 1/2 to 45 minutes after the pressure cooker starts to jiggling. Turn the temperature back when the jiggling starts like you would for any use of the pressure.
You can steam the artichoke using the vegetable steamer in a regular pot. It takes more like an hour.
Artichokes will come out soft and bit darker green. Stuffing will be moist. Eat as usual by tearing of leaves and pulling through your front teeth to get the pulp and stuffing out. They are good even good cold the next day.