- 2 Boiled Artichokes
- 6 slices bacon, chopped
- 1/2 cup chopped onions
- 2 tablespoons chopped bell peppers
- 2 tablespoons chopped celery
- 2 teaspoons Rustic Rub
- 2 teaspoons chopped garlic
- 2 tablespoons chopped parsley
- 1/4 cup dry sherry
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/2 cup dried fine bread crumbs
- 1/4 cup freshly grated parmesan
- Preheat the oven to 400?F.
- Trim off the stems and leaf tips of the artichokes. Quarter the artichokes cutting lengthwise. Remove the chokes. Set aside.
- Fry the bacon in a skillet over medium heat until slightly crisp. Add the onions, bell peppers, celery, and rub. SautÈ the mixture, stirring constantly, for about 3 minutes, or until the vegetables are slightlywilted. Add the garlic and parsley and cook, stirring, for about 2 minutes.
- Remove from the heat. Add the sherry and swish it around in the pan. Add the lemon juice, salt, cayenne, bread crumbs, and parmesan. Mix well.
- Divide the mixture into 8 equal portions. Place the artichoke quarters on a baking sheet. Mound a portion of bread crumb mixture on each artichoke quarter. Bake for about 15 minutes, or until the bread crumb mixture is light brown.
- Serve warm, allowing 2 artichoke quarters per person.
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