*  Exported from  MasterCook II  *
                         STUFFED BOILED JUMBO ARTICHOKES
 Recipe By     :MOLTO MARIO SHOW #MB5612
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        4                jumbo artichokes
        1                lemon halved, -- for blanching
      1/2  medium        red onion, -- finely chopped
        3  ounces        vegetable oil
        2  cloves        garlic, -- thinly sliced
        2  bunches       parsley, finely chopped -- to yield 1/2 cup
      1/4  cup           grated Parmigiano-Reggiano
      1/2  cup           fresh bread crumbs, lightly toasted under broiler
                         Salt and freshly ground black pepper
 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 400 degrees. 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 bread
 crumbs. Season with salt and pepper. In a shallow casserole, just large
 enough to hold artichokes in one layer. Bake uncovered about 20 minutes or
 until breadcrumbs and golden brown.
 Yield: 4 as antipasto
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