Results 1 - 10 of 153 for artichoke stuffing

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Par boil tender artichokes for 15-20 minutes, ... just above the heart, and it should be "left behind" when the diner reaches it, since it is not edible.

Carciofi Ripieni (Stuffed Artichokes) Wash the ... until the leaves pull out easily. Add water if necessary to maintain a little liquid in the pan. Serves 6.

Cut off stem, ... the top of artichoke and trim the ... Parmesan cheese. The stuffing should be a ... added. Artichokes are done when leaves pull of easily.

Rinse fresh artichokes in cool water, ... are steaming, prepare stuffing mix. When artichokes ... 1-2 minutes. Serve with melted butter and lemon juice.

Trim tops of artichoke leaves to remove ... Drain. Mix the stuffing ingredients well. Fill ... recipe is in the use of the olive oil. DO NOT USE TOO MUCH!

(If artichokes are not to ... tightly and bake at 350 degrees for an hour or until tender. Serve with French bread t dip in juices. Serve with lemon butter.

Open middle of hearts. place stuffing inside. Dip in egg/water ... in bread crumbs. Fry tops first, then all around. Suggestion: serve over Swiss steak.

Cook and drain ... to taste. Arrange artichoke bottoms in greased ... Parmesan cheese. Bake in oven at 350 degrees for 20 to 25 minutes until heated through.

Cut stem and tops off each artichoke and wash. Pry ... bottom half of artichokes; add 1 tablespoon oil. Simmer until tender, about 1 hour. Serves 6 to 8.

Wash artichokes thoroughly. Cut off ... for 15 minutes. Leaves should be tender. Since microwave vary; length of time may need to be increased. Serves 4.

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