This is an easy go to recipe when you need an appetizer that’ll stand out, and isn’t complicated to make! Check out the whole video for the step by step, along with the recipe!
Hi, welcome back to EA’s Kitchen. Today we’re going to make a couple of They could be appetizers, they could be meals. We’re going to start with baked stuffed artichokes. All right, so I’ve already rinsed these off. What we’re going to do is we’re just going to take the stem off. Just about like that. And then we’re going to take about an inch or so off the top. Once you get it cut, you can kind of see what it looks like in there. Yeah, it’s got a nice low boil going. Just pack these on side by side. So, while the artich chokes are steaming, we’re going to go ahead and we’re going to work on the filling. It’s a real simple I just took some Italian style breadcrumbs. They’ve got a little bit of seasoning in them and then some grated Parmesan cheese, but we’re just going to add a little bit of olive oil to it. Actually, probably more than a little bit. I’m thinking we’re going to probably start with about half a cup and then just mix it up. You just want to get it to be kind of a paste. It’s sticking together. It’s not like that dry where it’s crumbling and all falling through my fingers. That’s about what you’re looking for. We’re just going to pull them out and put them in our little casserole dish and put them back over on the board. We’ll get them oiled up, seasoned, stuffed. All right, so here’s the fun part because these are hot so they burn your fingers a little bit. You can let them cool down if you want, but Dererick’s got things to do. It’s got some kind of a personal life in first before I put my gloves on. Little bit of sea salt on there. We’ll get these guys in the oven. We just kind of mash it in there. Just kind of push it down like that. All right. So, we’re going to slide those in. Pull these out. And they’ve kind of browned up on the top. You don’t really want them to go too much farther than that. Um, now what we’re going to do is we’re going to shred a little aciago because it adds just another flavor. So, we’ve got parmesan. And now aiago. And then we’re going to add Oh, there’s a nice chunk there, too. We’re going to add some mozzarella and we’re going to bake them off again few minutes just till everything starts to melt. Take a look nice and close there. There’s a little bit of where the it attaches to the heart. Scrape that off with your teeth. Little bit of heaven. Get down the center. Dig out the heart. We do that with a fork. It’s like the best right
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