Page 97 - FLIPBOOK NEW

ARTICHOKES

Ingredients
2 firm green artichokes

Stu ng Ingredients
1 cup seasoned bread crumbs

1 teaspoon minced garlic
1 teaspoon parsley flakes

1 tablespoon Parmesan cheese

Instructions

Cut top of artichoke so sharp points are removed. Cut bottom so the artichoke can
stand upright in pan. Wash and drain artichokes.

Mix stu ng ingredients together. Spread artichoke leaves out as much as possible.
Stu each leaf with stu ng concentrating on the middle. After adding stu ng to each
leaf, sprinkle olive oil on top of artichoke. Put water on bottom of pot to cover 1/3 of the

bottom of the artichoke. Cover pot and boil on medium to high heat for aboit 25-30
minutes or until fork tender.

I remember going to Ron’s grandmother Virginia Mazzola’s house in Hicksville for a
pizza dinner. She would also serve these artichokes. I never knew what these were and

didn’t like it when I tried it, plus it was too much work. Now, I make it for my husband
and both sons who love the artichoke.

HELEN HUBLER WRIGHT’S ZUCCHINI BOATS

Ingredients
5 zucchini cut length wise slice mozzarella cheese
Parmesan cheese Italian bread crumbs

olive oil salt
parsley

Instructions
Take a teaspoon and scrape out the insides of the zucchini and lightly salt each one.

Place on a lightly greased pan. Mix bread crumbs, parsley and Parmesan and pour
onto each zucchini boat. Drizzle olive oil over each. Place mozzarella on each boat.
Bake at 350 degrees for 30 minutes depending on size.

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