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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Joseph Certo, The Borrowed Chef
Primary category: Appetizers


4 large artichokes
1 loaf Italian bread (just the white moistened with water, torn into small pieces)
2-3 cloves garlic, minces
1 cup grated Romano cheese
1 cup chopped Italian parsley
1/4 to 1/2 tsp ground black pepper
1 egg beaten
4 TBS olive oil
Salt as desired


Prepare artichokes by cutting the bottom stem (so that it can set flat) and slicing 1/2 to 3/4" off the top of the artichoke. With scissors, trim the tips off each leaf . Push the leaves back and remove the choke or center part of the artichoke with a small spoon.

Mix all the other ingredients together in a large bowl to create the stuffing. Place stuffing in center of each artichoke and in between leaves. Place stuffed artichokes in large Dutch oven type pan with approximately 1 inch of water and 2 TBS olive oil. Cook covered for approximately 1 hour or until tender. Check often because water will evaporate. Serve warm. Artichokes can easily be reheated.


Carciofi Stuffed Artichokes - NOTES

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Carciofi Stuffed Artichokes - REVIEWS



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