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Stuffed Artichokes
Recipe courtesy Emeril Lagasse
- Total Time:
- 40 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 25 min
- Level:
- None
- Yield:
- 4 servings
Ingredients
- 2 cups fine dried bread crumbs
- 1 cup grated Parmesan
- 1/4 cup olive oil
- 1/4 cup chopped fresh mild herbs (basil, parsley, oregano, etc.)
- Essence, recipe follows
- 4 artichokes, boiled until tender and cleaned free of the choke
- 1 cup garlic aioli
- 2 lemons, halved
- EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Preheat oven to 375 degrees F.
In a mixing bowl, combine the bread crumbs, cheese, olive oil and herbs. Mix thoroughly. Season the mixture with Essence. Carefully pack the bread crumb mixture into all available spaces in the artichoke. Place the artichokes on a baking sheet and place in the oven. Bake for 25 minutes, or until golden brown. Serve the artichokes with a drizzle of garlic aioli and a squeeze of lemon juice.
Combine all ingredients thoroughly.
Yield: 2/3 cup