Artichokes Sicilian style from The Talisman Italian Cookbook: Italy's Bestselling Cookbook Adapted for American Kitchens (page 171) by Ada Boni

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Notes about this recipe

  • Breadcrumbs on March 18, 2012

    Artichokes Sicilian Style – p. 171 Oh my goodness was this good! Instead of stuffing the artichokes whole, I decided to slice them in half, scoop out their furry middles and pile the stuffing on top. I think this made the stuffing process much easier than trying to tuck the mixture in between the leaves of the chokes. Roasted these at 300 in a convection oven for 1 hour. Just delicious. mr bc loved the stuffing. I added some chopped garlic to the mix. Definitely would make these again.

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