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artichokes parsley bacon garlic Italian style bread crumbs salt Parmesan cheese Romano cheese ground black pepper ground red pepper green onions lemon olive oil water
Viewed: 58 - Published at: 9 years agoIngredients
- 10 lg. artichokes
- 1/2 cup chopped fresh parsley
- 1-1/2 lb. sliced bacon
- 6 cloves garlic, minced
- 10 cups Italian-style bread crumbs
- 2 tbsp. salt
- 1-1/2 cup freshly grated Parmesan cheese
- 1-1/2 cup freshly grated Romano cheese
- 1 tbsp. ground black pepper
- 1 tbsp. ground red pepper
- 1 cup chopped green onions
- 10 slices lemon
- Olive oil
- Water and red wine, for steaming
Method
- Cut off the sharp ends of the artichoke leaves with scissors.
- Slice off the stem ends so they can stand up straight.
- Fry the bacon in a large pan until crisp and drain.
- Crumble fine by hand into a bowl.
- Add bread crumbs, cheeses, green onion, parsley, garlic, salt and red and black pepper.
- Spread the leaves of each artichoke and pack in a good amount of stuffing around them.
- Tap the artichokes lightly so the loose stuffing falls off.
- Stand the now stuffed artichokes up in a roasting pan.
- Add some water and red wine to to a depth of 1-1/2 inches.
- Drizzle the tops of each artichoke with a fair amount of olive oil.
- Top each stuffed artichoke with a lemon slice.
- Place the roasting pan on the stove and bring the water and wine to a boil.
- Cover and lower the heat; steam the artichokes until the leave pull out easily, about 1 hour or a little more.
- Keep an eye on the water level and check after about every 25 minutes add more water or wine if needed.
- Serve hot or warm.
