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Bette's Stuffed Artichokes

Yield: 4 servings


  • 4 medium-sized artichokes
  • 2 cups breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1 tablespoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) butter, melted
  • 1/2 olive oil


Rinse the artichokes well, remove the small outer leaves from the bottom, cut off the stems and slice about 1 inch off the tops.

In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper. Add the melted butter and oil and mix well.

Turn the artichokes upside down and press firmly to spread the leaves. Turn right side up and stuff the breadcrumb mixture into the center and surrounding layers of leaves. Carefully stand the stuffed artichokes in a large pot with about 1 inches of water in the bottom. Cover and steam over high heat about 10 minutes. Reduce the heat to medium and steam for additional 30 minutes or until the artichokes are tender, checking the water level occasionally and adding more boiling water as needed.

Additional Resources

Go back to the Thanksgiving Feast Part 2.

Take a look at Thanksgiving Feast Part 1.

Other recipes from Produce Pete.


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