Saturday, March 16, 2013

A stuffed artichoke is a thing of beauty!

I'm not kidding, it is just purdy. I pried open the leaves and stuffed them with lemon-pepper panko crumbs mixed with romano cheese. Then, I drizzled them with olive oil and cooked them in the pressure cooker with lemon water for 8 minutes. Next time I'll let them go to 9 minutes as I like them a little softer.

These are absolutely cravable, and I had 2 for dinner last night. That's all, just stuffed artichokes. So yummy.

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