Artichokes With Bread And Tomatoe Stuffing Recipe


  • 4 medium to large artichokes, trimmed
  • 4 cups torn day-old coarse country
  • 1/2 cup red wine vinegar, or to taste
  • 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 tsp. salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper,


Trim Artichokes, Add The Juice Of 1 Lemon To A Large Bowl Of Water. Snap Off Any Tough Outer Leaves From Each Artichoke And Trim The Stem Even With The Base. Cut Off The Top Third Of The Leaves With A Serrated Knife, And Trim Away Any Remaining Thorns W

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