Another classic favorite the stuffed artichoke. The recipe is easy and time-saving depending on the pre-cook of the artichoke. I usually prepare two for serving as an appetizer. Or you can prepare one for each guest as a side. I use my own chicken stock and find it flavorful to the dish. Always great to keep stock on hand!
2 large artichokes
1/2 cup seasoned breadcrumbs
1/2 cup Bisquick
1/4 cup Parmigiano Reggiano Cheese
1 small onion chopped
4 garlic cloves chopped
1/2 cup olive oil
2 cups chicken stock
Splash of lemon juice
Cut off 1/2 inch above stem, then cut across the top removing artichoke tip; followed by cutting 1/4 inch of remaining leaf tops, place artichoke on cutting board pressing down in a circular motion to loosen inside.
Place artichoke in a large pan 3/4 filled with water to which you will add a splash of lemon juice. The lemon juice will prevent the artichoke from discoloring.
Boil for 10-15 minutes and drain. in a medium bowl combine stuffing ingredients; breading,Bisquick,cheese ect.
Pre-heat oven to 375*
Mix to combine but keep loose. While some prefer to remove the center leaves, I keep them in tack for flavor if you choose to remove them add stuffing to hold in shape, continue to stuff mixture between each leaf.
Place in casserole dish and add chicken stock. Drizzle olive oil over the top and baste them at least every 20 minutes to keep moist.A dash of white wine adds flavor; cover and cook in oven at least 2 hours or until bottom leaves are easily removed when pulled. I continue to cook them for an additional 10 minutes to brown the top.
Of course you will adjust recipe depending on how many you cook!