Stuffed Artichokes
From our provider:
Ingredients
-
6 artichokes, washed, tops sliced off and stems trimmed
8 ounces bread crumbs
10 ounces grated Pecorino Romano cheese
1 bunch flat leaf parsley, chopped
1 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
- Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with bread crumb mixture until you reach the soft leaves near the center.
- Place artichokes in the Crock-Pot® slow cooker and add approximately 3/4 inches of water to bottom. Drizzle olive oil on top of each artichoke. Put on lid, turn unit to HIGH and cook until leaves are tender and pull away from heart easily, approximately 3-4 hours or cook on LOW for approximately 5- 6 hours.
Serves: 6 whole/ 12 halved
Size: 6-7 quarts
Recommended Crock-Pot® slow cooker
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
Copyright© 2008 Sunbeam Products, Inc. doing business as Jarden Solutions. All rights reserved. Crock-Pot® is a registered trademark and other names, logos, icons, graphics and marks are trademarks/service marks or registered trademarks/service marks of Sunbeam Products, Inc. or its licensors and may not be copied, imitated or used without prior written permission or Sunbeam Products, Inc.
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Stuffed Artichokes
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