Artichokes with Bread and Tomato Stuffing


4 medium to large artichokes, trimmed 4 cups torn day-old coarse country bread About 1/2 cup red wine vinegar, or to taste About 1/4 cup water 1/4 cup olive oil, or to taste 4 tomatoes, peeled, seeded and finely chopped 1 cup minced fresh flat-leaf parsley, plus sprigs for garnish 1/2 cup capers, rinsed and chopped 1 teaspoon salt, plus more, to taste 1/2 teaspoon freshly ground pepper, plus more, to taste


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