Category
Appetizers
Servings
4
Ingredients
- 1⁄4 c baked chopped almonds
- 1⁄3 c lemon juice
- 4 medium artichokes, boiled
- 2⁄3 c ricotta cheese
- 2 garlic cloves, chopped
- 1⁄4 c white wine
-
1 c plain, fresh bread crumbs
-
1 t fresh lemon zest
- 3 T olive oil
- 1⁄4 c chopped parsley
- 1⁄2 c grated Parmesan cheese
Directions
In a large bowl, add cold water and 1⁄3 c lemons. Soak artichokes in bowl to prevent from turning brown. Remove old tough leaves. Cut off the tops of each artichoke and trim each stem.
In a medium bowl, combine all remaining ingredients and mix well.
Place artichokes in the enamel baking pan. Place into Bravo and set to bake at 350° F for 20 minutes.
Remove. Spread leaves open and stuff each artichoke with the stuffing. Return to Bravo to bake for an additional 10 min.
