Ingredients
- 1 lg artichoke
- 1/2 lemon
- salt
- Italian bread crumbs
- Kraft Italian salad dressing
- Lowry's garlic salt
- sliced black olives
- above ingredient amounts depends on how large/small your artichoke is...guesstimate!
Directions
snip ends off artichoke leaves and place stem side up in pan containing boiling water, lemon and salt. Boil for approximately 15-20 minutes or until larger leaves easily pull from stem. Meanwhile, mix breadcrumbs, and enough salad dressing to make breadcrumbs stick together. Add garlic salt to your taste and sliced black olives. When this mixture is stirred together, it should be easy to mold into a ball. Place in the refrigerator until ready to use.
After artichoke is cooked, remove from water and drain. Place in a casserole dish, stem side down, and saturate with Italian Salad dressing. Let marinate in refrigerator over night. The next day, remove artichoke from italian salad dressing, but do not drain salad dressing. Stuff the breadcrumb mixture between the leaves (cram as much between the leaves as possible). Artichoke should look like a round ball of breadcrumbs with very little leaves showing. Gently pour italian salad dressing over breadcrumbs but do not saturate. Place in refrigerator for 1-2 hours then serve chilled.
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Submitted 6/13/05.
Source: self
Submitted By: Debbie Miller
debra.d.miller@usa.conoco.com
Stuffed Artichoke