Ingredients
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6
-
1 1/2
-
10
-
1 1/2
-
1 1/2
-
1
-
1/2
-
10
-
2
-
1
-
1
-
2 1/2 - 3
-
6
-
-
Directions
Frankie and Johnny’s Stuffed Artichoke, From an Uptown New Orleans institution: Franky and Johnny’s Restaurant, on Arabella Street, one of New Orleans’ great neighborhood restaurants , Excellent stuffed artichokes! I’ve had the stuffed artichoke at Franky and Johnny’s and this is *almost* as good Definitely a keeper , One of the most fantastic meals I’ve ever made Even tasted good as leftovers
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Steps
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1
Done
|
Slice Off the Pointed Ends of Each Artichoke. |
|
2
Done
|
Rub a Lemon on the Cut Ends to Prevent Browning. |
|
3
Done
|
Slice Off the Stem End of Each Artichoke So That They Sit Up Straight. |
|
4
Done
|
Fry the Bacon Until Crisp; Drain. |
|
5
Done
|
Crumble Into a Bowl, and Mix in the Next 9 Ingredients. |
|
6
Done
|
Spread the Leaves of Each Artichoke as Much as Possible, and Pack in a Generous Amount of Stuffing Around Them. |
|
7
Done
|
Tap Each Artichoke Gently to Let Any Loose Stuffing Fall Off. |
|
8
Done
|
Stand Them in a Casserole or Roasting Pan Just Large Enough to Hold Them in a Single Layer. |
|
9
Done
|
Add Water to a Depth of 1-1/2 Inches. |
|
10
Done
|
Pour a Generous Amount of Olive Oil Over Each Artichoke, Letting It Seep in and Top Each Artichoke With a Slice of Lemon. |
|
11
Done
|
Bring the Water to a Boil, Cover, Lower the Heat and Steam the Artichokes Until the Leaves Pull Off Easily, at Least 1 Hour or More. |
|
12
Done
|
Check the Water Level After About 25 Minutes, and Add More If Necessary. |
|
13
Done
|
Serve Hot or Warm. |
|
14
Done
|
the Stuffed Artichokes Can Be Prepared in Advance and Reheated Before Serving. |
|
15
Done
|
Leftover Stuffing Keeps For 2 Weeks in the Refrigerator and Longer in the Freezer. |
