does anyone have a great recipe for pesto stuffed artichokes? please help .my sons in the military and leaving again but had these at a local restaraunt, id like to make them before he goesthanks everyone :)
4 large, full-size artichokes 1 lemon, halved 1 3?4 cups dried bread crumbs 1 cup grated pecorino 1?3 cup chopped flat-leaf parsley leaves 2 tspkosher salt 1 tspfreshly ground black pepper 8 cloves garlic, finely chopped 5 tbspextra-virgin olive oil 1Using a serrated knife, cut off artichoke stems to create a flat bottomCut top thirds off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shearsRub cut parts with lemon halvesOpen artichoke leaves with your thumbs to make room for stuffing; set aside 2Heat oven to 425°In a large bowl, combine bread crumbs, 3?4 cup pecorino, parsley, salt, pepper, and garlicWorking with one artichoke at a time over bowl, sprinkle one-quarter of bread crumb mixture over the artichoke and work it in between leavesTransfer stuffed artichoke to a shallow baking dishDrizzle each artichoke with 1 tbspoilPour in boiling water to a depth of 1Rub 1 tbspolive oil on a sheet of aluminum foil, cover artichokes with foil (oiled side down), and secure foil tightly around dish with kitchen twineBake until a knife easily slides into the base of an artichoke, about 45 minutesRemove foil, sprinkle tops with remaining cheese, and switch oven to broilBroil until tops of artichokes are golden brown, about 3 minutesI found this normal stuffed artichoke, but just substitute the stuff with pestoPESTO Ingredients 3 cups fresh basil leaves 1 1/2 cups chopped walnuts 4 cloves garlic, peeled 1/4 cup grated Parmesan cheese 1 cup olive oil salt and pepper to taste Directions 1In a food processor, blend together basil leaves, nuts, garlic, and cheesePour in oil slowly while still mixingStir in salt and pepper.
1.1 qt 1 L 31 qt 31/1.1 28.18 L ANSWER
