Title: Stuffed Artichokes
Categories: Import
Yield: 6 Servings

6	lg	Globe artichokes
3	oz	Fresh breadcrumbs
1		Onion; finely chopped
4	oz	Parmesan; freshly grated
4	tb	Parsley; chopped
2		Cloves garlic; finely chopped
2		Tomatoes; peeled, deseeded
		; and chopped
1	tb	Capers; cut in half
2	oz	Black olives; stoned and chopped
		Salt
		Black pepper; freshly ground
		Olive oil
1/4	pt	White wine

Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke.

Make the stuffing by mixing together the remaining ingredients, except the oil and wine, and fill the center of the artichokes. Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.

formatted by suechef@sover. net

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Two Fat Ladies #FL1A03

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