I need a kick @ss recipe for stuffed artichokes, please.?

STUFFED ARTICHOKES

6 medium artichokes

1/2 lemon

2 cup soft bread crumbs

3/4 cup grated parmesan cheese

1/3 cup chopped parsley

2 cloves garlic - chopped

salt and pepper

6 tablespoons olive oil

Carciofi Ripieni (Stuffed Artichokes)

Wash the artichokes and allow to dry upside down to drain. Cut the stems straight across, leaving a level base so the artichokes will stand upright.

Remove the tough outer leaves at the base and cut about 1/2" off the tips of the remaining leaves.

With a sharp knife, slice the top of the artichokes straight across, taking off about 1".

As you trim, rub the artichokes with the cut lemon to prevent discoloration.

Tap them firmly on a hard surface to force the center leaves slightly open.

Combine the bread crumbs, cheese, parsley and garlic.

Blend well and season with salt and pepper.

Distribute the filling among the 6 artichokes, placing some in the center and tucking some between the spread leaves. Close the leaves gently and arrange the artichokes closely together in a baking pan.

Pour 1 Tbsp of oil over each. Add 1 cup of water to the bottom of the pan.

Cover tightly with aluminum foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45 minutes, or until the leaves pull out easily.

Add water if necessary to maintain a little liquid in the pan.

Serves 6

6 large artichokes

5 to 6 cloves garlic

2 to 3 tablespoons olive oil

3 pounds tomatoes

3 tablespoons chopped fresh basil leaves

3 tablespoons chopped flat-leaf parsley leaves

Salt

1/2 tablespoon vinegar or lemon juice, optional

2 to 2 1/2 cups coarse breadcrumbs from a good country loaf

3/4 cup freshly grated Parmesan

Trim off and discard the stems of the artichokes, leaving about 1/2 inch. Scrub the artichokes clean under running water. Using sharp scissors, cut 1/2 inch off the top of each leaf, and with a very sharp knife slice about 1-inch off the top of the artichoke.

To a large kettle of boiling salted water, add 2 or 3 whole garlic cloves and 1 tablespoon of olive oil. Cook the artichokes, covered, for 45 to 55 minutes, or until tender. Remove them carefully with tongs or a big slotted spoon, and place them upside-down on a rack to drain as they cool.

To make the filling, cut the tomatoes into 1/4-inch dice and chop the remaining garlic. Mix the tomatoes and garlic with the chopped herbs, 1/2 teaspoon of salt, 1 1/2 tablespoons of olive oil, and a touch of vinegar or lemon juice if you want it. Stir in most of the bread crumbs, check the consistency, then stir in more as needed to make a fairly thick mixture. Finally, add the Parmesan.

When the artichokes are cool enough to handle turn them right side up and gently pull open the leaves from the center of each one. Pull out the thin leaves from the very center and then scrape out the fibrous choke with a teaspoon.

Spoon some of the filling into the center cavity of each artichoke, then spoon a bit more here and there between the leaves. Distribute it evenly between the 6 artichokes, using about 2/3 cup for each. A little bit more olive oil can be drizzled over the artichokes just before serving.

Serve these at room temperature or chilled, and don't hold them longer than 3 or 4 hours.

Why do you want to stuff them? There are some excellent recipes that are much better.

Here is a good recipe for 4 people.

1kg Jerusalem Artichokes

3tbs olive oil

4 tomatoes, skinned and chopped

1 tsp chopped marjoram

Simmer artichokes in boiling salted water for 20 mins until almost cooked. Drain and cut into even sized pieces. Heat oil in a pan. Add all ingredients, salt and pepper to taste. Cover and simmer for 5-10 mins. Serve immediately.

Ingredients:

6 large artichokes

1½ lb smoked bacon, sliced

1 C green onion, chopped

½ C parsley, chopped

10 cloves garlic, minced

2 tbs salt

1 tbs black pepper

1 tbs cayenne pepper

2½ C olive oil

6 slices lemon

1½ C Peccorino Romano cheese

1½ C Parmagiano Reggiano cheese

10 C Italian-seasoned bread crumbs

Slice off the pointed ends of each artichoke. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight.

Fry the bacon until crisp and drain. Crumble into a bowl, and mix in the bread crumbs, the grated cheeses, green onion, parsley, garlic, and seasonings.

Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large enough to hold them in a single layer. Add water to a depth of 1½ inches.

Pour a generous amount of olive oil over each artichoke, letting it seep in. Top each artichoke with a slice of lemon. Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more. Check the water level after about 25 minutes, and add more if necessary.

As a cooking alternative, you may also sprinkle grated Parmagiano Reggiano cheese over the top and place the artichokes under a broiler until the cheese melts and begins to brown.

The only lo-mein recipe I have is for Stuffed Artichokes with Pigs-Feet Lo Mein.

3 stuffed artichokes

1 package of Lo Mein

5 1/4 gallons of boiling water

64 pounds of Pigs Feet

2 tsp garlic

3 pounds of dry onions

3 tablespoons of pepper

9 bay leaves

2 3/4 gallons of vinegar

6 tablespoons of salt

1. PLACE 64 LB FROZEN PIGS' FEET IN STOCK POT OR STEAM-JACKETED KETTLE.

ADD LO MEIN, STUFFED ARTICHOKES, WATER, SALT, BAY LEAVES, GARIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 2 1/2 HOURS OR UNTIL TENDER.

2. PLACE PIGS' FEET AND STUFFED ARTICHOKES IN SERVING PANS. ADD ENOUGH COOKING LIQUID TO HALF COVER PIGS' FEET. REMOVE BAY LEAVES BEFORE SERVING. EACH PORTION: 1 PIG'S FOOT.

3. IF DESIRED, SERVE WITH HOT SAUCE AND VINEGAR.

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http://www.thegutsygourmet.net/artichoke.html

check here.