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GARLIC CRUMB STUFFED ARTICHOKES
4 artichokes
4 slices of white bread (1 cup crumbs)
2 large garlic cloves, finely chopped
3/4 teaspoon salt
6 tablespoons olive oil
Start bringing a large pot of water to a boil. Peel the stems of the artichokes, discard the tough bottom leaves, then slice an inch off top of each artichoke. Using scissors, snip off the prickly tips of the leaves. Put the artichokes in the boiling water, and boil gently until tender on the bottom (15-20 minutes). Remove artichokes from water, turn them upside down and let drain.
Tear each slice of bread into 5 or 6 pieces. Put into a blender and blend until pieces turn into crumbs. Spread the crumbs on a baking sheet and dry them in a 250 degrees oven for about 15 minutes, until lightly golden. Toss together the crumbs, garlic, salt and olive oil in bowl mixing well. Stuff the crumbs between artichoke leaves and let their flavor permeate. Serve warm or chilled. Serves 4 |
