4 medium artichokes
1/2 cup chopped and roasted Oregon hazelnuts (about 2 ounces)
1/2 cup seasoned (Italian style) dry bread crumbs
1/4 cup chopped pimiento-stuffed olives
1 clove garlic, pressed
2 tablespoons melted butter or margarine
Boiling water
1 teaspoon salt
Servings: 4
Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim tips of leaves and cut off about 1 inch from top of artichokes. Combine hazelnuts, crumbs, olives, garlic and butter; stir with a tossing motion to coat mixture with the butter. Spoon between leaves of artichokes. Stand them upright in deep saucepan large enough to hold snugly. Add 1" boiling water and salt. (Pour water around not over artichokes.) Cover and boil gently 35 to 45 minutes, or until base of artichokes can be pierced easily with a fork. Add more boiling water, if needed. Serve with additional melted butter, if desired.
1/2 cup chopped and roasted Oregon hazelnuts (about 2 ounces)
1/2 cup seasoned (Italian style) dry bread crumbs
1/4 cup chopped pimiento-stuffed olives
1 clove garlic, pressed
2 tablespoons melted butter or margarine
Boiling water
1 teaspoon salt
Servings: 4
Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim tips of leaves and cut off about 1 inch from top of artichokes. Combine hazelnuts, crumbs, olives, garlic and butter; stir with a tossing motion to coat mixture with the butter. Spoon between leaves of artichokes. Stand them upright in deep saucepan large enough to hold snugly. Add 1" boiling water and salt. (Pour water around not over artichokes.) Cover and boil gently 35 to 45 minutes, or until base of artichokes can be pierced easily with a fork. Add more boiling water, if needed. Serve with additional melted butter, if desired.
