Cooking with Cathy: Stuffed Artichokes
Cut the stems off the bottom of the artichoke and rinse thoroughly under cold water. Make sure you rinse between the leaves. Boil artichokes in a large pan of water with 1 TBS. lemon juice. Make sure...
Ingredients
By: Chef Cathy ZeisZ's Creative Cuisine
Chefcathyzs@aol.com
4 artichokes (tightly packed leaves and bright green)
5 TBS. lemon juice
1 cup Parmesan flavored bread crumbs
2 TBS. extra virgin olive oil
1-lb. Sage flavored sausage
2 cup grated Parmesan cheese
1/2 cup parsley, chopped
Directions
11-10-06 - Cut the stems off the bottom of the artichoke and rinse thoroughly under cold water. Make sure you rinse between the leaves. Boil artichokes in a large pan of water with 1 TBS. lemon juice. Make sure the water completely covers artichoke. Boil for 30 to 45 minutes or until knife tender. Rinse cooked artichoke under cold water and turn upside down to drain. In a medium skillet over medium heat, cook sausage, in extra virgin olive oil. Cook until done. Add parsley, bread crumbs, and 1 cup of cheese. Mix thoroughly. Spray a shallow baking pan and place artichokes right side up in the pan. Fill each artichoke with sausage mixture. Sprinkle artichokes with remaining lemon juice and sprinkle tops with remaining cheese. Bake uncovered at 325 degrees for 40 minutes. Serve hot.
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