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Garlic-Crumb-Stuffed Artichokes

Source of Recipe


From "Lost Recipes" by Marion Cunningham






List of Ingredients



• 4 artichokes
  
• 4 slices bread
  
• 2 large cloves garlic, finely chopped
  
• 3/4 tsp salt
  
• 6 Tbsp olive oil
  






Instructions



1. Bring a large pot of water to a boil. Peel the coarse fibers from the artichoke stems. Remove the tough bottom leaves, then slice 1 inch off the top of each artichoke. With scissors, snip off the prickly tops of the remaining side leaves.
   
   
2. Drop the artichokes into the boiling water, and boil them gently until the bottoms of the chokes are tender when pierced with a fork, 15 to 20 minutes. Remove the artichokes from the water and turn them upside-down on a large plate to drain.
   
   
3. While the artichokes are cooking, prepare the crumbs: Tear each slice of bread into 5 or 6 pieces and put them in a blender or food processor. Blend a few seconds until you have crumbs.
   
   
4. Spread the crumbs on a baking sheet and dry them in a 250° F oven until lightly golden, about 15 minutes. Toss together the crumbs, garlic, salt and olive oil in a bowl to mix well.
   
   
5. Using your fingers, separate the artichoke leaves so they open up a little. Spoon a small amount (about 1 teaspoon) of stuffing between the leaves until it is all used up. Serve warm or chilled.
   
   Serves 4