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Stuffed Artichokes
Description Stuffed Artichokes
Serves 6


2 cups fresh bread crumbs
1/2 cup grated Parmigiano Reggiano Cheese
2 cloves garlic finely chopped
1/4 cup finely chopped fresh Italian parsley
2 cups Miceli whole milk ricotta Cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
6 medium artichokes
1 lemon, halved
2 cups vegetable stock
1/2 cup dry white wine
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Clean the artichokes by removing the outer leaves until you reach the light yellow and green inner leaves. Cut 1 inch off the top of the artichokes and trim the base, remove the choke with the help of a spoon and rub the base of each artichoke with the half a lemon. Soak the artichokes in cold acidulated water, then remove from the water and squeeze out remaining liquid. Set aside. Preheat oven to 350 degrees. In a large bowl mix together the ingredients for the stuffing. Toss bread crumbs with Parmesan, ricotta cheese, garlic, parsley, salt, and pepper. With your finger, separate leaves slightly to make a hole in the center of each artichoke, squeeze lemon juice into cavity, drizzle olive oil and salt and pepper. Spoon about 3 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Put the prepared artichokes in a baking dish with the stems up, drizzle with olive oil then add stock, wine, salt, and pepper. Cover with foil and bake for about 1 hour. Test the base of the artichokes for doneness. Serve the artichokes at room temperature.


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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

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