Recipe - Carciofi Farciti (Stuffed Artichokes) (Constance)

Text Only

Rich and flavourful but very simple to prepare, stuffed artichokes make a
good dinner party starter. They can be prepared well in advance and put
into the oven at the last minute.

Prepare 8 small artichokes as described above, cutting off at least a third
of their tops. Don't bother to remove the choke at this stage. Drop into
boiling salted water and boil for I 0 minutes. Drain upside down in a
colander. When cool enough to handle, remove the coarser outside leaves
and the central leaves and the choke, to make cups.

Mix together 100 g of finely chopped ham, 100 g chopped cooked chicken, 2
tablespoons of cream (or use evaporated skim milk), chopped parsley, salt,
pepper and a pinch of nutmeg. Stuff the artichoke cups with this mixture.

Put the cups into an oiled baking dish, sprinkle with grated Parmesan
cheese and bake in an oven preheated to 220C for about 15 minutes. Serve.

Makes 4 servings.

From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,
10/13/92. Courtesy Mark Herron.

Posted by Stephen Ceideberg; October 30 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip