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Results 21 - 30 of 154 for stuffed artichoke
1. Cut off stems from artichokes evenly at the base to ... preheated 375 degree oven for 30 minutes. Serve immediately as an entree. 4 servings.
1. Wash artichokes. Cut off stems at ... (optional). Stuff artichokes with mixture and serve on individual plates. Top with Mornay sauce (optional).
Remove old leaves and cut stem off close to the artichoke, then trim tops of ... fingers, scraping off the meat and stuffing on both ends with teeth.
Prepare Artichokes: Cut 1 inch off ... artichoke). Place the stuffed artichokes in an appropriate sized ... 350 degrees for about 1 1/2 hours.
Cut 1/2 inch off top of artichokes. Spread leaves with hand ... Use at least 1 inch of water in the pan, watch closely, and add water as needed.
Wash artichokes well and cut off tips ... for 30 to 40 minutes. Use especially in summer months when artichokes are in season and less expensive.
Leave stem on artichoke; just trim off dark ... stuffing. NOTE: Makes a great appetizer without seafood, too. Just increase the amount of bread.
To trim - cut 1/2 ... discolored leaves. Soak artichokes in cold water. Pull open ... of artichoke. Place stuffed artichokes in large saucepan. Fill ... No need to scrape.
These artichokes may be served hot or ... over a low heat for 40 minutes, or until tender. Artichokes are done when the leaves pull off easily.
Clean and remove "chokes" from artichokes. Trim off leaf tips. ... until artichokes are tender. To eat artichokes, pull out leaves, one by one.
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