---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Stuffed Boiled Jumbo Artichokes
  Categories: New, Text, Import
       Yield: 4 servings
  
  
         4    jumbo artichokes
         1    lemon halved, -- for
   :          blanching
       1/2 md red onion, -- finely
   :          chopped
         3 oz vegetable oil
         2    cloves garlic, -- thinly
   :          sliced
         2 bn parsley, finely chopped --
   :          to yield 1/2 cup
       1/4 c  grated Parmigiano-Reggiano
       1/2 c  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
   
   Recipe By     :MOLTO MARIO SHOW #MB5612
   
                                         Date: Fri, 1 Nov
   1996 22:14:18 -0500
  
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