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STUFFING OR ARTICHOKE AND HOW TO COOK




Source of Recipe


Mary Cardella Nobles


List of Ingredients




I mix Italian bread crumbs a raw egg, Romano cheese, plenty garlic
minced, grated onion, olive oil, grounded up ham or shrimp or crab
meat but make all very fine mixture. Make sure mixture is moist to
mold into the eaves of artichoke. Wash artichoke and cut top off with
sharp knife. Gently pull apart the leaves and begin stuffing from the
bottom up. Not every leave with need stuffing as you get to the top.
Get a large pot and put about 2 inches of water in it to cover the bottom
but not submerge the artichokes. Place on low fire and cover to steam the
artichokes until a leaf can be pulled from the artichoke and not stuff.



Recipe



This is like everything else I cook. It may vary from time to time, depending on me what is around my kitchen. But I love to cook.