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Stuffed Artichokes
SUBMITTED BY:
Jean Castriota
PHOTO BY:
pavonee
"When I was child, my mother often made these meat loaf-stuffed artichokes. They're a nice change from traditional stuffed peppers. - Jean Castriota, York, Pennsylvania"
RECIPE RATING:
Read Reviews
(6)
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PREP TIME
35 Min
COOK TIME
1 Hr
READY IN
1 Hr 35 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 medium artichokes
Lemon Juice
2 eggs
1/4 cup milk
3 tablespoons ketchup
1 cup dry bread crumbs
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 pound lean ground beef
1 (8 ounce) can tomato sauce
1/4 cup water
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DIRECTIONS
Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip of each leaf with a kitchen shears. Brush cut edges with lemon juice. Spread artichoke open. Using a small knife, carefully cut around center choke. Scoop out and discard the fuzzy center. In a saucepan, place artichokes in a steam basket over 1 in. of boiling water. Cover; steam for 20-25 minutes or until crisp-tender. Invert on a paper towel to drain. In a bowl, combine the eggs, milk, ketchup, bread crumbs, basil, parsley and garlic. Crumble beef over mixture and mix well. Stuff meat mixture into center of artichokes and between leaves. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Combine tomato sauce and water; pour over top. Cover and bake at 350 degrees F for 1 to 1-1/2 hours or until meat is no longer pink.
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REVIEWS
Reviewed on May 12, 2008 by
japrose16
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japrose16
May 12, 2008
This was SO YUMMY! I used the exact recipe and was extremely pleased at the final result and presentation was phenominal :). Thank you!
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3 users found this review helpful
This was SO YUMMY! I used the exact recipe and was extremely pleased at the final result and...
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Reviewed on May 20, 2008 by tohefrisco
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tohefrisco
May 20, 2008
These were delicious and so moist. Best recipe I had and my family loved them.
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1 user found this review helpful
These were delicious and so moist. Best recipe I had and my family loved them.
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Reviewed on Sep. 6, 2007 by
ragu4u
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ragu4u
Sep. 6, 2007
Easier Hints: cut the top 1/2 inch w/a chief’s knife. Cut the stem off so that the artichoke can sit upright, but don't core it the heart tastes sooo good. Put 1 1/2 inches of water in the bottom of your pot and sit the raw, unstuffed artichokes in the bottom shake salt on artichokes and steam them for about 25-30 minutes, stuff, then put the artichokes back in the pot and steam them for another 45-60 minutes (making sure you replenish the water).
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1 user found this review helpful
Easier Hints: cut the top 1/2 inch w/a chief’s knife. Cut the stem off so that the artichoke...
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Reviewed on Aug. 1, 2007 by rnheo
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rnheo
Aug. 1, 2007
Artichoke is a pain to core and I used my regular meatloaf recipe, but finished product was great!
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1 user found this review helpful
Artichoke is a pain to core and I used my regular meatloaf recipe, but finished product was great!
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Reviewed on Jan. 2, 2007 by
pavonee
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pavonee
Jan. 2, 2007
I used much more garlic and had only one egg. I supplemented it with more milk instead. I forgot to mention that I did not use the tomatoes at all...just water in the bottom of the pan.
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1 user found this review helpful
I used much more garlic and had only one egg. I supplemented it with more milk instead. I...
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Reviewed on Mar. 2, 2009 by
tingababoo
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tingababoo
Mar. 2, 2009
Tried with Turkey, Delicious!
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Tried with Turkey, Delicious!
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