Italian Artichoke Braid Recipes

ITALIAN STUFFED ARTICHOKES

Steps:

• Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
• Trim off stems so artichokes sit on a flat surface.
• Trim off the pointed tips of each leaf.
• Set aside.
• In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
• Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
• You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
• Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
• Stuff desired amount of leaves and shake off excess mixture.
• Continue this step with remaining artichokes.
• Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
• Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
• Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
• Cool for 10 minutes; serve and Enjoy!

ITALIAN ARTICHOKE BRAID

Steps:

• Measure carefully, placing all ingredients except Artichoke Filling and cheese in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes. Prepare Artichoke Filling.Grease large cookie sheet. Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spoon filling lengthwise down center third of rectangle sprinkle with cheese. On each 12-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling. alternating sides and overlapping in center. Cover and let rise in warm place 20 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 400°. Bake 20 to 25 minutes or until golden brown. Serve warm, or cool on wire rack.Mix all ingredients.1 slice: 155 calories (45 calories from fat) 5g fat (2g saturated) 10mg cholesterol 300mg sodium 22g carbohydrate (1g dietary fiber) 6g protein.NOTE: If Italian seasoning isn't a blend you keep on your shelf, use 1 teasponShapingMake cuts from filling to edge of dough at 1-inch intervals. Fold strips over filling, alternating sides and overlapping at center.For Artichoke Filling: Mix all ingredients.Note: If Italian seasoning isn't a blend you keep on your shelf, use 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/4 teaspoon garlic powder and a dash of ground red pepper (cayenne) instead.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.