Artichoke Hearts, Stuffed

Ingredients

• Juice of 1 lemon
• Salt and pepper
• l/2 cup Italian olive oil
• 1 tablespoon capers
• 1 green pepper, chopped
• 1 can artichoke hearts
• 2 hard-boiled eggs, chopped
• 1 botde anchovies

Method

1. 1

   Beat lemon juice, olive oil and seasonings in a bowl; put in the artichoke hearts and marinate for 1 hour.

2. 2

   Place each heart on a lettuce leaf, scatter capers, green pepper and chopped egg over each, and lay a ringed anchovy on top.

3. 3

   Serve with finger-size sandwiches, spread with softened sweet butter and then chilled.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 26. The excerpt below is the record exactly as published.

ARTICHOKE HEARTS, STUFFED Juice of 1 lemon Lettuce leaves l/2 cup Italian olive oil 1 tablespoon capers Salt and pepper 1 green pepper, chopped 1 can artichoke hearts 2 hard-boiled eggs, chopped 1 botde anchovies

Cook this with the app: pantry check, scaling, and the assistant.