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Name: Stuffed Artichokes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 c Garlic aioli; 4 Artichokes boiled until and cleaned free of the; 1/4 c fresh mild herbs (basil) Chopped, (basil; parsley, oregano, Bayou Blast; see * Note); 2 Lemons cut in half; 1/4 c olive oil; 2 c Fine dried bread crumbs; 1 c Parmesan cheese

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INGREDIENTS

1 c Garlic aioli
4 Artichokes ; boiled until and cleaned free of the
1/4 c fresh mild herbs (basil) ; Chopped, (basil; parsley, oregano, Bayou Blast; see * Note)
2 Lemons ; cut in half
1/4 c olive oil
2 c Fine dried bread crumbs
1 c Parmesan cheese

Servings

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat oven to 375 degrees. In a mixing bowl, combine the bread crumbs, cheese, olive oil and herbs. Mix thoroughly. Season the mixture with Bayou Blast. Carefully pack the bread crumb mixture into all available spaces in the artichoke. Place the artichokes on a baking sheet and place in the oven. Bake for 25 minutes, or until golden brown. Serve the artichokes with a drizzle of garlic aioli and a squeeze of lemon juice. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A60 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-27-1998 Recipe by: Emeril Lagasse

NOTES

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Stuffed Artichokes

1 c Garlic aioli
4 Artichokes boiled until and cleaned free of the
1/4 c fresh mild herbs (basil) Chopped, (basil; parsley, oregano, Bayou Blast; see * Note)
2 Lemons cut in half
1/4 c olive oil
2 c Fine dried bread crumbs
1 c Parmesan cheese

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is  included in this collection.    Preheat oven to 375 degrees. In a mixing bowl, combine the bread crumbs,  cheese, olive oil and herbs. Mix thoroughly. Season the mixture with Bayou  Blast. Carefully pack the bread crumb mixture into all available spaces in  the artichoke. Place the artichokes on a baking sheet and place in the  oven. Bake for 25 minutes, or until golden brown. Serve the artichokes with  a drizzle of garlic aioli and a squeeze of lemon juice. This recipe yields  4 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A60 broadcast 07-03-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    07-27-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 4

Calories: 252
Calories from Fat: 66 (26%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1.3g
Cholesterol 5.5mg		2 %
Sodium 376.1mg		13 %
Potassium 527.8mg		14 %
Total Carbohydrate 40.7g		12 %
	Dietary Fiber 13.4g	54 %
	Sugars, other 27.3g
Protein 10.7g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 252

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