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Appetizers | |
| 2 artichokes parmesan 4 lemons block of provolone (cut into tiny squares) red pepper flakes fresh parsley butter oil salt and cracked pepper 2 C panko bread crumbs garlic (as many cloves as you like) minced | |
| 1. Mince the garlic cloves 2. In a frying pan add a couple of tablespoons of oil, the 2 C of panko and the minced garlic 3. Saute until the panko is browned 4. Remove the breadcrumbs from the heat. Add the chopped parsley, red pepper flakes, chopped provolone, black pepper and salt. 5. Fill a big glass bowl with water and squeeze in the juice of 3 large lemons 6. Cut the bottom off of the artichokes, and cut 1/4 to 1/2 inch off the top of the artichokes. 7. Submerge in the lemon water to prevent browning 8. One at a time trim each artichoke by cutting the tips off of the petals that are sharp 9. Once both artichokes are trimmed, place in the bowl with lemon water and cover with saran. 10. Cook in the microwave for 12 minutes on high 11. Once cooked remove from the water and let drain and cool 12. Once cool put artichokes in a baking dish 13. Remove the choke of the artichokes (use a sharp knife to get all the choke out) 14. Stuff the artichokes with the breadcrumb mixture 15. Once both are stuffed, drizzle the artichokes with a couple tablespoons of olive oil, pour 1/2 cup of white wine over them, and then pour 1 C of chicken broth over them. Sprinkle with grated parmesan. Add about 3T of butter to the dish. 16. Cover the dish with aluminum foil and bake in a 375 oven for 2 hours .... to be continued | |
Unrated | |
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