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Baked Artichokes

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  • 6 md Artichokes
  • 1 Lemon
  • 6 tb Finely minced fr rosemary
  • 6 tb Finely minced fr sage
  • 1 Dried red chile, minced
  • 1 Salt and pepper to taste
  • 1 Olive oil


Snap the bottom outer leaves off each artichoke and discard. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. Using a small sharp knife, trim the stems to theirtender corres and cut the tops off the leaves. Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon. To make the filling, mix the herbs, peperoncino (red dried pepper), salt, pepper and a little olive oil. Divide the mixture evely and pack it in the artichokes. Stand them in a single layer in a baking pan filled to 1" height with equal amounts of water and olive oil. Sprinkle olive oil liberally over the tops. Heat the oven to 350 F and bake unti tender, about 45 min. Serve hot, at room temperature, or cold. Posted to EAT-L Digest 27 Aug 96
From: Claudia Knowles <KnowlesCM7@AOL.COM>
Date: Wed, 28 Aug 1996 14:40:12 -0400