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jumbo artichokes lemon red onion vegetable oil garlic fresh parsley cheese bread crumbs salt freshly ground black pepper
Viewed: 28 - Published at: 2 years agoIngredients
- 4 jumbo artichokes
- 1 lemon, halved
- 1/2 md. red onion, finely chopped
- 3 fl. oz. vegetable oil
- 2 cloves garlic, thinly sliced
- 1/2 cup finely chopped fresh parsley
- 1/4 cup grated parmigiano-reggiano cheese
- 1/2 cup fresh bread crumbs, lightly toasted
- Salt, to taste
- Freshly ground black pepper, to taste
Method
- Bring 6 quarts of water to a boil and add 1 tablespoon salt.
- Pull off the outer dark green leaves of each artichoke until what remains is pale at the base and green at the ends of tips.
- Cut off the green points to about 1-inch from top of pointy end.
- Each time you cut the artichoke rub the freshly cut sides with half a lemon.
- This will retain its light color.
- Cut the artichokes into quarters.
- Using a small sharp knife, trim away the choke from the inside.
- Rub all cut edges with lemon.
- Boil 5 minutes and refresh in cold water.
- Drain and set aside.
- Preheat oven to 400F.
- In a medium saute pan saute onion and garlic over medium heat in 3 ounces of olive oil until softened, 8 to 10 minutes.
- Allow to cool and stir in parsley, grated cheese and fresh toasted breadcrumbs.
- Season with salt and pepper.
- Transfer all to a shallow casserole, just large enough to hold artichokes in one layer.
- Bake uncovered about 20 minutes or until breadcrumbs are golden brown.
