Monday, January 1, 2001

Stuffed Artichokes

2 jumbo artichokes
1/2 cup seasoned breadcrumbs
1/3 cup Parmesan cheese
1/3 cup grated mizithra cheese
1 can artichoke hearts, minced finely
1 tsp salt
1/4 tsp black pepper
2 TB olive oil

Clean artichokes and steam for approximately 20-30 minutes. Clean out center of artichoke and stuff with stuffing (reserve 1 TB of olive oil). Stuff between leaves if you'd like. Drizzle with the remaining TB olive oil. Bake for approximately 30 minutes at 350, or until the stuffing is thoroughly heated.

Modify however you'd like.

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