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Leon's Stuffed Artichokes




Source of Recipe


"La Bouche Creole II" by Leon Soniat


Recipe Introduction


Serves 4.


List of Ingredients




4 medium artichokes
Cold water (enough to cover artichokes)
1 tablespoon lemon juice
2 cups seasoned bread crumbs
8 to 10 cloved garlic, minced
1/2 cup minced green onions
2 tablespoons minced fresh parsley
2/3 cup grated Parmesan cheese
10 drops Tabasco
1 egg, slightly beaten
2/3 cup olive oil (more may be necessary) plus 3 tablespoons
for each artichoke
salt and pepper to taste

Recipe



Trim the stem of the artichokes so they will stand upright. Strip off the coarse outer leaves. With a sharp knife, cut about 1/2 inch from the top and with a pair of scissors trim the ends off each leaf. Throw into cold water to wash well, adding the lemon juice.

In a large bowl mix all the remaining ingredients except the egg and olive oil. Now add the slightly beaten egg and 1/3 cup of the olive oil Use your hands to mix this). Work the ingredients until thoroughly blended and slightly moistened (more olive oil may be necessary). Spread the leaves of each artichoke and fill with the stuffing.

Place the artichokes in a deep pot that has a tight fitting lid. Put about 1/2 inch of water in the pot/ cover and steam on low heat for 1 hour. After 30 minutes check to see if more water is necessary. When a leaf can be removed easily, the artichokes are cooked. Remove the lik. Dribble 3 tablespoons of olive oil over each artichoke making sure that a little oil has penetrated in between each leaf. Replace the lid and allow them to cool in the covered pot.