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Artichokes Study
Art Print
Mark, Mary
Buy at AllPosters.com
Natalie’s
Artichokes Orleanian
6
artichokes
1
small onion, minced
1
clove garlic, minced
1 1/2
tablespoons chopped parsley
3
tablespoons grated Parmesan
1 1/2 cups soft breadcrumbs from
good-quality French bread
Salt
and freshly ground pepper
1/3
cup extra-virgin olive oil,
plus additional
Juice
of 1 lemon
Remove
the tough outer leaves from the artichokes. Cut off the stems and clip the
tops from the remaining leaves. Remove small prickly leaves from centers
and cut out the chokes.
In
a bowl mix together the onion, garlic, parsley, Parmesan, breadcrumbs,
salt and pepper. Moisten the mixture with the olive oil mixed with 3
tablespoons water.
Open
the leaves of the artichokes and put a small amount of stuffing at the
base of each leaf. Fill centers with remaining stuffing.
Arrange
the stuffed artichokes in a shallow baking dish, sprinkle with olive
oil
and pour 1/4 cup cold water mixed with the juice of 1 lemon in the dish.
Bake 50-60 minutes at 325 degrees F. or until the hearts feel soft when
touched
with a fork.
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