Stuffed Artichokes
- Artichokes, all of one size
- 1 Tbsp olive oil
- For the filling:
- 1 small onion, finely chopped
- 2 Tbsps olive oil
- 1/2 cup bread crumbs
- A little parsley, chopped
- Pinch of rosemary or thyme
- Salt
- Pepper
Clean the artichokes, cutting off the stalks, all the tough outer leaves and level the tops.
To make the filling, cook the chopped onions in olive oil. Add the remaining ingredients for the filling.
Open the artichokes by pressing out the petals and spread the filling on the inside of each one. Press the artichokes back into shape. Stand them upright in a pot the proper size to hold them in position. Pour an inch of water into the pot without spilling on the artichokes. Add 1 Tbsp of olive oil to the water. Cover tightly and boil for 25-30 minutes (be patient, you rascal).
To make the filling, cook the chopped onions in olive oil. Add the remaining ingredients for the filling.
Open the artichokes by pressing out the petals and spread the filling on the inside of each one. Press the artichokes back into shape. Stand them upright in a pot the proper size to hold them in position. Pour an inch of water into the pot without spilling on the artichokes. Add 1 Tbsp of olive oil to the water. Cover tightly and boil for 25-30 minutes (be patient, you rascal).
Submitted by Aug 8, 2009
15 min
30 min
45 min