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Stuffed Artichokes Carciofi Ripieni Recipe

Stuffed Artichokes Carciofi Ripieni recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Stuffed Artichokes Carciofi Ripieni recipe  PDF


4 Artichokes large
1 Lemon
4 White bread slices
1/2 c Olive oil
1/3 c Parsley chopped
3 Garlic cloves chopped
Salt and amp pepper to taste Water 4 tb Olive oil
Cut off artichoke stems slice and reserve. Remove and discard hard outer leaves of artichokes. Cut sharp tips off remaining leaves with scissors. Slice off about 1/2 inch from top end of each artichoke. Open artichokes gently with your hands. Remove fuzzy chokes with a knife or melon baller. Wash artichokes under cold running water. Slice lemon in half and rub over cut tops of artichokes. Set artichokes with cut part down on paper towels. Remove crusts from bread. Chop bread into small pieces and place in a medium bowl. Add 1/2 cup oil, parsley, garlic and salt and pepper. Mi well. Arrange mi ture between artichoke leaves and in centers. Place artichokes and reserved stems in a large saucepan. Pour water about 1 inch deep in pan. Add 3 to 4 tablespoons oil. Bring water to a boil. Reduce heat to medium and cover pan. Cook artichokes 40 to 60 minutes, depending on size. If water evaporates, add a little more. There should be 4 to 5 tablespoons of sauce left in pan. If too much liquid is left, uncover pan and boil liquid down. Spoon sauce over artichokes and stems. Serve hot. Makes 4 servings.

Stuffed Artichokes Carciofi Ripieni recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
848 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Stuffed Artichokes Carciofi Ripieni recipe  PDF   Easy Bread recipes RSS   New

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