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Serves: 4
Cooking Time: 1 1/2 - 2 hours

    4 artichokes, stems and outer leaves removed
    1/2 cup oilve oil
    3 cups chicken stock
Stuffing Mixture :
    2 cups dry breadcrumbs
    1 cup grated romano cheese
    2 tbsp. fresh parsley, minced
    2 cloves garlic, minced
    2 tsp. salt
    3 tbsp. onion, minced
    1/2 tsp. black pepper
  1. Place roasting rack into the inner pot.
  2. Mix all the stuffing ingredients together. Divide the stuffing mixture among the artichokes. Press the mixture down into the artichoke. The stuffed artichoke will be almost double in size. Place the stuffed artichoke on th roasting rack. Drizzle the oil over the artichokes. Add enough of the stock to come up about 1/3 of the artichoke. Close the lid.
  3. Set the temperature to 221°F (Boil), set timer to 2 1/2 hours, press "ON".
  4. Allow the contents to come to a boil and boil for 5 minutes. Lower the temperature to 176°F (Slow Cook). Cook for about 1 1/2 hours or until the artichokes are tender. Turn the unit off.

To serve: Stuffed artichokes are usually served as a course. However, you can serve them as a starter.