Yield: 6 Servings
|2 cups||Fresh breadcrumbs from French bread; crustless|
|¼ cup||Olive oil|
|2 tablespoons||Fresh lemon juice|
|1 tablespoon||Fresh oregano; chopped|
|3||Cloves garlic; minced|
|1 teaspoon||Lemon peel; grated|
|2 tablespoons||Butter; (1/4 stick) cut into 6 pieces|
|½ cup||Water; (or more)|
*To prepare the artichokes: Squeeze juice from 2 lemon halves into large bowl of cold water; add squeezed lemon halves. Cut off top half of each artichoke and discard. Cut off stem of artichoke. Starting at base, bend tough outer leaves back and snap off where they break naturally, leaving tender inner leaves. Using small sharp knife, trim outside of base until no dark green areas remain. Scoop out fibrous choke and small purple-tipped leaves, using spoon. Rub exposed areas with lemon half. Place in lemon water until ready to use or up to 2 hours.
Heat oven to 400øF. Mix breadcrumbs and oil in medium bowl. Spread mixture on large rimmed baking sheet. Bake until golden on edges, stirring occasionally, about 10 minutes. Transfer to large bowl. Mix in lemon juice, oregano, garlic and lemon peel. Season with salt and pepper.
Drain artichokes. Gently pull leaves outward from center until leaves open slightly. Fill artichoke cavities with bread stuffing. Pack stuffing between leaves. Place artichokes in 13x9x2 glass baking dish. Dot tops with butter. Pour ½ cup water into dish.
Cover dish with foil; bake until wooden skewer pierces artichokes easily; adding more water as necessary, about 40 minutes. Remove foil. Continue baking until tops are golden, about 20 minutes.
Serve with lemon wedges.
Printed in Bon Appetit April 1998 Note: Joanne Weir, a San Francisco-based cookbook author, food write and chef, is currently working on a 26-part PBS television series called Now Weir Cooking, scheduled to air nationally in 1999.
Typed and Busted by Carriej999@... 4/98 Recipe by: Joanne Weir
Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 5, 1998