Oregon Hazelnut Stuffed Artichokes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Artichokes,
1/2 cup: Chopped & roasted hazelnuts, Oregon hazelnuts
1/2 cup: Italian style bread crumbs, dry
1/4 cup: Chopped stuffed olives, stuffed with pimientos
1: Garlic clove, pressed
2 tbsp: Butter or margarine, melted
Boiling water,
1 tsp: Salt,
Directions:
Wash artichokes. Cut off stems at base and remove small bottom
leaves. Trim tips of leaves and cut off about 1 inch from top of
artichokes. Combine hazelnuts, crumbs, olives, garlic and butter;
stir with a tossing motion to coat mixture with the butter. Spoon
between leaves of artichokes. Stand them upright in deep saucepan
large enough to hold snugly. Add 1" boiling water and salt. (Pour
water around not over artichokes.) Cover and boil gently 35 to 45
minutes, or until base of artichokes can be pierced easily with a
fork. Add more boiling water, if needed. Serve with additional melted
butter, if desired.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
leaves. Trim tips of leaves and cut off about 1 inch from top of
artichokes. Combine hazelnuts, crumbs, olives, garlic and butter;
stir with a tossing motion to coat mixture with the butter. Spoon
between leaves of artichokes. Stand them upright in deep saucepan
large enough to hold snugly. Add 1" boiling water and salt. (Pour
water around not over artichokes.) Cover and boil gently 35 to 45
minutes, or until base of artichokes can be pierced easily with a
fork. Add more boiling water, if needed. Serve with additional melted
butter, if desired.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp