1/2 cup green onions, thinly sliced with most of the green part
2/3 cup freshly grated parmesan cheese
1/4 tsp. dried crumbled thyme
salt and cayenne pepper to taste
4 tbs. fresh lemon juice
4 tsp. white wine vinegar
Instructions
cut off stem of artichoke and break off tough outer leaves. cut off the top fourth of artochoke, snip thorny tips off leaves and rub cut edges with lemon half. cook in a nonreactive pan large enough to hold artichokes snugly with water and half a lemon. cook until the bases are tender anda leaf pulls out easily. preheat oven to 375'. while artichokes are cooking, saute 1/2 cup bell pepper, onion, and garlic in 2 tbs. olive oil over medium heat until softened. in a bowl, stir together vegetables, bread crumbs, green onion, cheese, thyme, lemon juice, 1 tbs. of remaining oil, salt and pepper to taste. pull out centers of cooked at=rtichokes, leaving bases intact and scrape out the chokes witha smakk spoon. spread the leaves of the artichokes gently and stuff each with some of the stuffing. also fill the center of artichoke with bread crumbs. arrange artichokes in a baking dish just large enough to hold them and add enough water to cover the bottom of the dish.
drizzle 1 tbs. of hte remaining oil over the top and bake 12 minutes. meanwhile, in a small bowl, combine vinegar, remaining oil and bell pepper, and salt and pepper to taste. serve artichoke hot or at room temperaute with vinaigrette spooned around them
Originally Submitted
12/22/2012
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