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Stuffed Artichokes

4 star rating
 

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Submitted by: lynnmumau

 

A mixture of cream cheese, Parmesan cheese, chives and seasoned bread crumbs baked in an artichoke shell and topped with a sliced Roma tomato.
 

Ingredients

  • 3 cans artichokes in water, reserve water
  • 8 oz cream cheese
  • 3/4 cup grated Parmesan cheese
  • 1/8 cup chopped fresh chives
  • 2 Roma tomatoes
  • 1/4 cup seasoned breadcrumbs
  • Salt and pepper to taste

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Method

Drain artichokes on paper towel upside down. With a sharp small knife, cut around inside of artichoke to loosen center, remove. Mix cream cheese, Parmesan cheese (reserving 1/8 cup,) breadcrumbs and chives. Add salt and pepper. Using a small spoon, fill centers of artichokes with mixture. Arrange in an 8 inch round baking dish. Slice tomatoes and place on top of each artichoke. Sprinkle reserved Parmesan cheese over tomatoes. Pour liquid from artichokes to cover bottom of dish. Bake in a 400 degree oven, uncovered, approximately 25 minutes, or until Parmesan cheese is golden brown.

 

Notes: Mix remaining artichoke centers (chopped) with remaining cheese mix and 1/2 bag chopped fresh spinach; stuff mushrooms with it. Two appetizers in one.

 

Number of Servings: 4 to 6

 

Submitted by: lynnmumau ()

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