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…
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