Stuffed Artichokes

Ingredients

• Four burr artichokes
• two cupi very fine bread crumbs
• one cup grated Italian cheese
• one half cup chopped onion
• one-half cup chopped celery
• one-half cup chopped ripe olives
• two garlic beads, cut fine
• red pepper
• one cup olive oil
• Add just enough water to cover bottom of pan about one-half inch.

Method

1. 1

   Cut stems from artichokes and soak in salt water while preparing the filling.

2. 2

   Mix all ingredients thoroughly, using as much red pepper as desired.

3. 3

   Drain artichokes and fill with stuffing.

4. 4

   Put in Dutch oven, drizzle olive oil over artichokes, and add water.

5. 5

   Steam about 1 hour, or until leaves can be pulled out with ease.

As published

This recipe was extracted from Natchez recipes (1900), page 29. The excerpt below is the record exactly as published.

STUFFED ARTICHOKES ' Four burr artichokes, two cupi very fine bread crumbs, one cup grated Italian cheese (block cheese is much preferred to the already grated), one half cup chopped onion, one-half cup chopped celery, one-half cup chopped ripe olives, two garlic beads, cut fine, red pepper, one cup olive oil. Cut stems from artichokes and soak in salt water while preparing the filling. Mix all ingredients thoroughly, using as much red pepper as is individually desired. As the cheese is very salty it is usually not necessar}' to add salt. Drain arti- chokes and starting with the bottom leaves, fill 'with stuffing. Put in Dutch oven, or any pan with a tight cover. Drip the olive oil over the artichokes, en- deavoring to wet all the stuffing. Add just enough water to cover bottom of pan about one-half inch.

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