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Stuffed Artichokes

Prep
Cook
Serves 4people
Ingredients
4
artichokes - remove stem and about ½ inch from leaf tips
1 1/2
cups breadcrumbs
1/4
cup grated parmesan
1/2
cup chopped parsley
1/2
cup chopped chives
1
tbsp grated onion
1-2
tbsp chopped garlic
1/4
lb softened butter
1/2
cup chicken stock
1
tbsp evoo
Directions
1.
Trim artichokes. Combine remaining ingredients except water/stock and oil, for the stuffing. Press the stuffing down among the leaves of the artichokes and across the top, then tie string around the artichokes to keep them intact. Place them in an earthenware casserole with the water or broth and dribble the evoo on top. Cover with foil and bake in a 350 oven for 1-1 ½ hours.
2.
Grandma’s Notes:
3.
Sometimes I put chopped salami and sometimes chopped prosciutto (1/2 c finely chopped). I also take out the choke and leave the heart clean so I can stuff all the way in the middle. Much better. I don’t mince onions but if I don’t have chives I chop green onions, green and white part. I do not use water but chicken stock. I use dried Italian breadcrumbs instead of fresh.
4.
I don’t bother to tie them since they fit snugly in the pot.

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