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LOCATION: Recipes >> Vegetables >> Stuffed Artichokes 03

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Stuffed Artichokes
(6 serving)

6 small artichokes
1/2 lemon
1 tablespoon grated fresh lemon zest
2 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
1 cup toasted bread crumbs
3 tablespoons minced flat-leaf parsley
1/4 cup freshly grated Parmigiano Reggiano
1 egg
Milk, garlic,salt and freshly ground black pepper

Cut the ends off the artichokes stems, leaving about 1 inch of
stem. Rub the cut end with lemon. Cut off the top third of each
artichoke and rub with lemon juice. Cut each artichoke lengthwise
in half and scrape out the choke. Rub with lemon and put trimmed
artichokes in a bowl of cold water with a squeeze of lemon juice
until you are ready to cook them.

Prepare the stuffing: heath half the olive oil in a pan and add
onion, celery, garlic, milk and toastered bread crumb; mixed with
an egg and add half the Parmigiano Reggiano, salt & pepper to taste.
Distribute the stuffing evenly among the cavities of each atichokes
halves.

Preheat the oven to 400 F, drizzle the remaining olive oil and
sprinkle with Parmigiano. Bake the artichokes until thouroughly
heated and stuffing is lightly browned, about 10 - 15 minutes.

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