Recipe by Better Homes and Gardens
"These tomato-and-Parmesan crumb-topped artichokes are elegant enough for your fanciest meals."
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soft bread crumbs
1 1/2 cups
peeled, seeded, and chopped tomato
grated Parmesan cheese
snipped fresh mint or fresh basil
Two of us made this recipe and ate it. E would give it a 5, A would give it a 3, so we averaged it. A's complaints: awkward to eat, didn't like the tomatoes in it (mushrooms would have been better). E says: It was great! Perfect!
Make sure to cook the artichokes long enough and to clip the sharp edges of the leaves thoroughly.
Only ok... nothing I'm anxious to try again. It lacked something in the flavor. I felt it was kinda dull actually.
I wasnt sure to add the juice from the tomatoes, so the filling was very dry.
This was a really good recipe, my boyfriend loved it but it took a long time to make (longer than the dinner) Next time I will buy the alrady sliced and peeled tomatoes.
This really is a good basic recipe but it definitely needs some tweaking. I liked the addition of the tomato, but I used the flavored diced canned stuff to save on desperately needed time last night. Yup, this would be very dry if prepared as stated. We love garlic, so I added quite a bit to the bread crumbs. Again, to hurry things up, I used powdered, which worked well. I also used much more parm then called for and added olive oil to the mixture until it was fairly moist. I removed the choke and stuffed them before cooking, which I did in a pot on top of the stove. Once done, I put the artichokes in a dish, drizzled with a little more olive oil and
placed them under the broiler to crisp up. I made four stuffed and four just steamed. With a little side of mini penne pasta, this was our meal. The kids couldn't get these babies in their mouths fast enough!
My husband loved these. I thought they were okay. I agree with the other rater who said they'd be better with mushrooms. I did add the juice from the tomatoes to add moisture, so it wasn't dry.
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