Stuffed Artichokes with Elaine

GTU Recipes

It looks fancy, but Elaine tells us it’s easy! We love when she’s in the kitchen. Follow along, and get ready to wow your guests.

Stuffed artichoke:

Start by washing in cold water, cutting off the stem at the bottom, pull off the tough bottom leaves, face it down, and crack to open!

1/4 olive oil

1 cup seasoned bread crumbs

Stuffing:

1/4 c parmesan cheese salt

Elaine makes her own bread crumbs with salt, pepper, parsley, and parmesan

Put into the olive oil

Add parmesan, salt, pepper, and mix. If it’s too dry, add oil.

Stuff into the artichoke

Place into 2-3 inches of water and boil

Drizzle oil while boiling.

Boil for an hour and a half, but set timer for every 30 min and continue to add water as it gets low.

Serve warm or cold, enjoy!

Follow Elaine at @elainekrasne

Deena Manzanares
Deena Marie Manzanares is a Utah native, but lived in NYC for a few years while attending the Atlantic Theater Company Acting School. Locally, she has worked as a professional actor for years in both stage and film.

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