Very good recipe and as good if not better than what I've had in restaurants. I modified the recipe by using Italian seasoned panko breadcrumbs and also incorporated the reserved stems, finely chopped. Prior to cooking, I trimmed the artichokes leaves/stems. Next, I used a previous reviewers suggestion by steaming them for 30 minutes, then removed the inedible part of the choke, stuffed them and baked them in 1 inch of water in a 450 oven, covered for 30 minutes, removed the cover and baked for another 10 minutes. Delicious. Nice variations suggested by others include adding pine nuts and/or proscuitto.
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Very good recipe and as good if not better than what I've had in restaurants. I modified the...