Oregon hazelnut stuffed artichokes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Artichokes |
| ½ | cup | Chopped & roasted hazelnuts (Oregon hazelnuts) |
| ½ | cup | Italian style bread crumbs (dry) |
| ¼ | cup | Chopped stuffed olives (stuffed with pimientos) |
| 1 | Garlic clove; pressed | |
| 2 | tablespoons | Butter or margarine; melted |
| Boiling water | ||
| 1 | teaspoon | Salt |
Directions
Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim tips of leaves and cut off about 1 inch from top of artichokes. Combine hazelnuts, crumbs, olives, garlic and butter; stir with a tossing motion to coat mixture with the butter. Spoon between leaves of artichokes. Stand them upright in deep saucepan large enough to hold snugly. Add 1" boiling water and salt. (Pour water around not over artichokes.) Cover and boil gently 35 to 45 minutes, or until base of artichokes can be pierced easily with a fork. Add more boiling water, if needed. Serve with additional melted butter, if desired.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
Related recipes
- Artichoke rice with oregon hazelnuts
- Baby artichoke & oregon hazelnut saut‚
- Baked stuffed artichoke
- Oregon hazelnut & sundried tomato pesto
- Oregon hazelnut appetizer
- Oregon hazelnut biscotti
- Oregon hazelnut broccoli
- Oregon hazelnut dipping sauce
- Oregon hazelnut macaroons
- Oregon hazelnut pie
- Oregon hazelnut sate sauce
- Oregon hazelnut vegetable pie
- Oregon hazelnut-stuffed french bread
- Smoked stuffed artichokes
- Stuffed & baked artichokes
- Stuffed and baked artichokes
- Stuffed artichoke hearts
- Stuffed artichokes
- Stuffed artichokes ii
- Stuffed artichokes in olive oil