INGREDIENTS
Large Artichokes
2 Chicken Bouillion Cubes
1/2 stick Butter
3-5 Garlic Cloves, diced
1 Cup (seasoned) Breadcrumbs (plain is ok too)
With strong scissors, cut off points on leaves.
Cut off the stems as close to the bottom leaves
as possible. Place "stem" side up in a pot of
water, low boil for 45 min, making sure the stem
is up.
NOTE: I once worked for a restaurant that did
not par boil the Artichokes, but rather just
stuffed them uncooked, and then baked plain in
the oven for what seemed like ages.
Consequently, everyone that would order their
stuffed Artichokes never finished them. They
were really really tough and nasty.
When you par boil them as I describe above,
you are decreasing the baking time, if you want
to store in the frige for later. (You can bake just
a little bit, then refrigerator them, so they can
just simply be reheated). They will keep in the
frig about 5 days. Par boiling also allows the
leaf's to gradually cook and soften naturally, and
lend towards a much softer Artichoke.
Now, dice Garlic.
Nuke 2 Chicken Boillion cubes in 2 Cups of
Water
In another coffee cup, melt 1/2 stick of Butter
Now to finish up with the next step....
|
|
|
|
|
