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Stuffed Artichokes




Source of Recipe


River Road Recipes II:A Second Helping


List of Ingredients




4 large artichokes
1 lemon
1/2 cup butter
2 Tablespoons lemon juice
2 (6-ounce) jars marinated artichoke hearts
1 Tablespoon Worcestershire sauce
1/8 teaspoon dry mustard
1/2 cup seasoned bread crumbs



Recipe



Wash and trim the artichokes. Place in deep pot with
enough water to cover. Squeeze lemon and drop rind and
juice into pot with water and artichokes. Cook for about 1
hour or until tender and the leaves easily pull out.
Select 50 to 60 of the largest leaves and set aside. Melt
butter in a skillet. Scrape the meat off the remaining
artichoke leaves and remove the hearts from the artichokes
and chop. Add these to butter in skillet. Drain marinated
hearts, chop and add them to the skillet mixture. Mash all
hearts in butter. Add lemon juice, Worcestershire sauce,
mustard and bread crumbs and mix together. Place 1
teaspoon of the mixture at the base of each leaf that you
have set aside. Place leaves on baking sheet. Just before
serving, heat in oven preheated to 350 degrees for about 10
minutes. The long preparation time is justified by the
"compliments to the cook."
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Copyright 1994 The Junior League of Baton Rouge, Inc. All
rights reserved.

Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com) to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.

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