Stuffed Artichokes

Name: Stuffed Artichokes
Yield: 2 portions
Ingredients: 2 large artichokes (about 12 ounces each); ½ lemon; ¾ cup Berta’s Chicken Stock or canned broth; ½ cup finely chopped zucchini; 1 teaspoon dried oregano; Chopped Fresh parsley, for garnish; Freshly ground black pepper, to taste; 1 ounce mozzarella cheese, shredded (¼ cup); 1 clove garlic, minced; ¼ cup dried bread crumbs; ¼ teaspoon salt; ¼ cup grated Parmesan cheese; 2 tablespoons butter, melted

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This giant thistle with its gray-green leaves cooks superbly in the microwave—so well, in fact, that the artichokes taste better and fresher than ever. We’ve stuffed them here with zucchini, bread crumbs, Parmesan, and mozzarella, flavored with garlic and oregano. A terrific first course.

Ingredients

2 large artichokes (about 12 ounces each)
½ lemon
¾ cup Berta’

Side dish

Method

Trim off the artichoke stems, cutting them flush with the bottom. Rub the cut with lemon. Using a sharp knife, slice 1 inch off the top of the artichokes. Rub the top with lemon.
Trim off the prickly point of each leaf with kitchen shears. Rub the leaves with lemon.
Arrange the artichokes upright on a microwave-safe plate. Pour in