OREGON HAZELNUT STUFFED ARTICHOKES
VEGETABLE RECIPES
OREGON HAZELNUT STUFFED ARTICHOKES
Cooking Ingredients
• 4 medium artichokes
• 1/2 cup slashed and broiled Oregon hazelnuts (around 2 ounces)
• 1/2 cup prepared (Italian style) dry bread morsels
• 1/4 cup slashed pimiento-stuffed olives
• 1 clove garlic, squeezed
• 2 tablespoons softened spread or margarine
• bubbling water
• 1 teaspoon salt
Cooking Direction
Wash artichokes. Remove stems at base and eliminate little base leaves. Trim tips of leaves and removed around 1 inch from top of artichokes.
Join hazelnuts, pieces, olives, garlic and spread; mix with a throwing movement to cover blend with the margarine.
Spoon between leaves of artichokes. Stand them upstanding in profound pan sufficiently huge to cozily hold. Add 1" bubbling water and salt. (Pour water around not over artichokes.)
Cover and bubble delicately 35 to 45 minutes, or until base of artichokes can be punctured effectively with a fork. Add really bubbling water, if necessary.
Present with extra dissolved spread, whenever wanted.