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Stuffing or Artichhokes and How to cook




Source of Recipe


Mary Cardella Nobles


List of Ingredients




My Dad made something called sa-ca-sad-das. Thin strips of pound round steak stuffed with stuffing similar to the articoke stuffing, will follow. He put these in broiler with a little olive oil on top and cook them until done. ( tooyh pick to hold them together)
Not to close to the elements or fire.
What Lisa is referring to that is cooked in red gravy is Boush-a-lonia. Not sure how any of this is spelled.

Recipe



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