image
|
|
|
|
|
|
|
Phone: (314) 843-0102
|
Fax: (314) 843-0508
|
flag image

Ham-Stuffed Artichoke Hearts



/editorial/2004-11-17/StuffedArtichokes.jpg
shadow
Ham stuffed artichoke hearts
November 17, 2004 - 2 cans (13-ounce each)

/editorial/2004-11-17/MoretCharlotte.jpg
shadow
Charlotte Moret
artichoke hearts

˝ cup finely chopped ham

˝ cup shredded swiss cheese

2 tbsp. seasoned dry bread crumbs

˝ tsp. oregano

dash of pepper

1 tbsp dry white wine

Rinse and drain artichokes. Grease 8-inch-by-8-inch baking pan. Carefully open each artichoke heart with your fingers to expose the choke.

With spoon, remove choke, not cutting through bottom of heart. Discard chokes.

Cut off pointed tips on bottoms so they will sit flat. Combine ham, cheese, bread crumbs, oregano, pepper and wine in me-dium bowl. Mixture should be slightly moist.

Stuff about 1 tablespoon of mixture into each artichoke heart. Arrange in pan. Bake in preheated 425 degree oven 15 minutes or until hot and cheese melts. Makes about 12 to 14 appetizers.

Charlotte Moret

Crestwood

Site Search


Weather
Type in your zip code and click "Go" to get your 7-day forecast.
Visit www.crh.noaa.gov