Stuffed Artichokes

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Ingredients:
3 large artichokes

 

Stuffing1 cup Italian bread crumbs
1/4 cup Parmesan cheese
1/4 cup minced onion
2 Tbs. parsley flakes
1/8 tsp. pepper
4 Tbs. mushrooms, minced
1/2 cup chicken stock

Cooking Liquid

1 cup chicken broth
1/2 cup white wine
1/2 cup olive oil

Preparation:

Boil artichokes 30 minutes in unsalted water. Drain, spread leaves slightly and remove choke. 

Combine stuffing ingredients and stuff center of artichokes. Place artichokes in baking dish. 

Combine cooking liquids and pour over top of artichokes. Bake at 350˚ for 45 minutes.
 

Serving Suggestion:
Serve hot as a side dish to pasta.
 

Variation:

Add 1/4 cup fried, minced Prosciutto to the stuffing for a little richer taste. Lemon butter or a Vinaigrette dressing poured over artichokes gives them a little extra flavor too.

History:

While working on the concession program for the new John Wayne Airport terminal, one of our concession consultants (Tony Sigismondi) brought his Italian family recipes and made dinner for the concession team at our home. This stuffed artichoke recipe and the ravioli recipe came from Tony.