Casseroled artichokes recipe
Recipe for casseroled artichokes
Choose small Italian or violet Provencal artichokes, and trim the leaves to two-thirds of their length. Blanch the artichokes, drain, remove the centre leaves and choke, and fill them with a stuffing made from breadcrumbs, chopped garlic, capers, parsley and salt and pepper. Arrange the artichokes close together in a casserole, moisten with a generous quantity of olive oil and season with salt and pepper. Cook in a preheated oven at 180°C (350°F, gas 4), uncovered, for about 50 minutes, basting from time to time. To serve, arrange the artichokes on a dish and pour the cooking juices over them.