Recipe: Garlic-Crumb-Stuffed Artichokes

GARLIC-CRUMB-STUFFED ARTICHOKES

"Many people serve these warm, but I like them cold. I usually prepare the artichokes up to a day ahead, wrap them well, and refrigerate until serving. They make a good substitute for the usual salad."

4 artichokes
4 slices bread*
2 large cloves garlic, finely chopped
3/4 teaspoon salt
6 tablespoons olive oil

Bring a large pot of water to a boil. Peel the coarse fibers from the artichoke stems. Remove the tough bottom leaves, then slice 1 inch off the top of each artichoke. With scissors, snip off the prickly tops of the remaining side leaves.

Drop the artichokes into the boiling water, and boil them gently until the bottoms of the chokes are tender when pierced with a fork, 15 to 20 minutes. Remove the artichokes from the water and turn them upside down on a large plate to drain. (Don't detach the stems from the artichokes until after cooking; they are very good.)

While the artichokes are cooking, prepare the crumbs. Tear each slice of bread into 5 or 6 pieces and put them in a blender or food processor. Blend a few seconds until you have crumbs.

Spread the crumbs on a baking sheet and dry them in a 250 degree F oven until lightly golden, about 15 minutes.

Toss together the crumbs, garlic, salt, and olive oil in a bowl to mix well.

Using your fingers, separate the artichoke leaves so they open up a little. Spoon a small amount (about 1 teaspoon) of stuffing between the leaves until it is all used up.

Serve warm or chilled.

*Note that each slice of bread makes approximately 1/4 cup when crumbed. Each artichoke takes about 1/4 cup of crumbs to stuff.

Makes 4 servings
Adapted from source: Marion Cunningham