Artichoke Croustades Recipes

ARTICHOKE CROUSTADES

Steps:

• Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2-inch square. Brush both sides of the squares lightly with the butter and fit the squares gently into 1/8-cup muffin tins (gem tins), pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350°F. oven for 12 to 14 minutes, or until the edges are pale golden. The croustades may be made 2 days in advance and kept in an airtight container.
• In a bowl stir together the artichoke hearts, the mayonnaise, 1 tablespoon of the scallion, 1/4 cup of the Parmesan, and salt and pepper to taste, divide the mixture by heaping teaspoons among the croustades, and sprinkle the remaining tablespoons Parmesan on top. Broil the croustades under a preheated broiler about 6 inches from the heat, being careful not to let the croustades edges burn, for 1 minute, or until the filling is bubbling. Garnish the croustades with the scallion greens and arrange 3 of them on each of 6 heated small plates.

ARTICHOKE CROUSTADES

Steps:

• Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2 inch square. Brush both sides of the square lightly with butter and fit the squares gently into 1/8 cup muffin tins pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated oven at 350 degrees for 12 to 14 minutes or until goleden brown. Inn a bowl stir together the artichoke hearts mayo 1 tablespoon of the scallion 1/4 cup of the parmesan and slat and pepper to taste, divide the mixture by heaping teaspoons among the croustades and sprinkle the remaining tablespoon parmesan on top. Broil the croustades under a preheated broiler until golden and crisp. Serve warm.

STUFFED ARTICHOKES

Steps:

• Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
• In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
• Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
• Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.