Artichokes with Vegetable Struffing

Categories: Vegetables- Artichokes

Ingredients

• 2 large artichokes
• 3 Tbsp. margarine or butter
• 1/4 cup finely shredded carrot
• 1/2 cup chopped onion
• 2 Tbsp. snipped fresh parsley
• 1 Tbsp. snipped, fresh basil or 1 tsp. dried basil, crushed
• 2 cloves garlic, minced
• 1/4 tsp. pepper
• 1 1/2 cups soft bread crumbs (2 slices)
• Fresh basil leaves (optional)

Directions

1. Trim and cook artichokes. Drain. When cool enough to handle, halve each artichoke lengthwise. Pull out the prickly purple-tipped leaves in the center of each artichoke to expose the fuzzy choke. Using a small spoon or a melon baller, scrape out the choke and discard.

2. In a medium saucepan melt margarine or butter. Add carrot, onion, parsley, dried basil (if using), garlic, and pepper; cook over medium heat until tender, stirring occasionally.

3. Remove from heat. Stir in bread crumbs and snipped fresh basil (if using). Spoon the vegetable mixture in the center of each artichoke half.

4. Place artichokes in a 2-quart square baking dish. Pour boiling water around the artichokes to a depth of 1/2-inch. Cover loosely with foil.

5. Bake in a 400 degree oven for 15 to 20 minutes or until heated through.

6. To serve, carefully remove artichokes with a slotted spoon to serving plates. Garnish with fresh basil, if desired.

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