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Stuffed Artichokes

All “36” Stuffed Artichokes are done. Will wrap and put in the freezer. Ready for Easter and all days ahead!

*Funny note: During the process of stuffing the artichokes, you are constantly banging the chokes to push stuffing deep down. While doing this I kept hearing a strange beeping. Finally I noticed it was my Apple Watch. It was flashing a note that it looked like I needed help. Assuming I guess I fell etc. I wanted to say, “ Heck Yes, get over here and help me stuff these babies!”
Anyway have a great day and be safe!

3 dozen artichokes
6 (24-oz.) containers Progresso Italian bread crumbs
10 (8 oz.) containers of freshly grated parmesan and Romano cheeses (5 of each kind)
3 (16-oz.) container chopped onion mix
1 (9.5-oz.) container minced garlic
2 (16-oz.) chopped green onions
6 T. of my red pepper mix (red pepper, black pepper, garlic powder)
4 T. garlic powder
4-6 T. salt
Good quality olive oil
Bottled lemon juice
1 dozen fresh lemons, sliced

  1. Cut stem off the artichoke, so that the artichoke sits flat. Slice about 1-2” off the top of the artichoke so that it is flat across the top. Trim off the stickers on the leaf tips.
  2. Rinse the artichokes in water and turn up-side down so that they drain well.
  3. In a large bowl combine the bread crumbs, cheeses, onion mix, garlic, green onions and seasonings. Mix well. Taste the stuffing and add more seasoning to fit your taste.
  4. To start stuffing, take each artichoke and starting at the bottom gently pull leaves away to open it up.
  5. Place the artichoke in the bowl with stuffing. Starting at the bottom, pull leaves down and put stuffing between the leaves. Work going up the sides to the top. Occasionally, gently hit the bottom of the artichoke in the bowl, this helps to settle stuffing into the leaves. Keep sprinkling the stuffing and pounding the choke so that each leaf is at least ¾ filled.
  6. Place the artichokes in a deep baking dish.
  7. Drizzle with good olive oil all over the choke. Try to get each leaf. Then drizzle lemon juice all over the artichoke.
  8. Place a sliced lemon or two on top of each artichoke. Sprinkle with little paprika.
  9. Place about 1-2 inches of water in the pan. Cover with heavy duty foil.
  10. Bake at 375 for 1 ½-2 hours, depending on size of artichokes.
  11. Gently pull back the foil and with tongs gently pull one of the leaves. If it comes away easily, they are done. If not, recover and bake until tender.
  12. Remove from oven, uncover. If serving, place on dish and serve. If not, let cool, wrap in saran wrap and then foil and place in zip-lock bags and freeze.
  13. After frozen, to eat, remove from freezer and unwrap. Get a baking dish and line with foil so that you can overlap the artichoke. Let defrost, uncovered. When thawed, drizzle with more lemon juice. Wrap with the foil and place in 325 oven for 20-30 minutes, or until hot. Serve.
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