Special Recipes 3 - Stuffed Artichokes - Personal Homepages - http://maxpages.com/louicia/Special_Recipes

Cut off all points to look like a flat top.
Cut off the bottom to be level.
Wash well, turn upside down and bang on a counter top - It will open up.

....................STUFFING....................

Bread Crumbs, may be seasoned or use frozen bread, run through chopper.
Dried or chopped Parsley
Pepper
Salt
Garlic Powder unless you use fresh
Onion Powder
Parmesan Cheese
Olive oil or vegetable oil, just enough to hold together, but not too much

Start from the outside and start stuffing artichokes.
Put in a pot with lid. You will need about 1/4" water in bottom. Pour a bit of oil in the water.
Cook about 1/2 hour.
If the outside leaf comes off easy it is done.

In case you are like me and don't know, pull the leaves off, one at a time and let your teeth pull off the bottom bit of the leaf, discard the remainder of the leaf. Eat until you come to the middle part, which feels prickly or like needles.

I thought the stuffing was really good, therefore, the artichokes were.

MY SUDDENLY SALAD

My Suddenly Salad

1 1/2 lb macaroni cooked to nearly done rinse in cold water, drain.
1 can black beans, rinsed.
4-5 Slices of cheese, diced
4-5 boiled eggs sliced or chopped
1 stalk celery sliced thin
1/2 onion or 3-4 green onions
1/2 C. canned pimentos ( can used diced tomatoes)
3/4 jar of bread / butter pickles, diced
Celery salt to taste
(May add diced green, red, yellow peppers)
(Consider adding 1/2 can of Whole Kernal Corn)

DRESSING

1 C. mayonnaise
1 Tbs. Cider vinegar
3-4 C. sugar
Mix well and pour over salad. Chill and serve.

lcartright@comwares.net

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Page Updated Thu May 9, 2002 8:11pm EDT