Newspaper article THE JOURNAL RECORD

Pete DeBuys' Stuffed Artichokes

Newspaper article THE JOURNAL RECORD

Pete DeBuys' Stuffed Artichokes

Article excerpt

Artichauts Farcis a la Barigoule


4 tender artichokes

1 T vinegar

1 T salt

1 T olive oil

Cut the stalks of the artichokes then cut about a third off the tops and trim the sharp

points from any other leaves. Throw into cold salty water adding a little vinegar to draw out any lurking insects. Save the insects for later. Soak the artichokes for five or 10 minutes.

In a wide pot, fill about halfway with water, add the vinegar, salt and olive oil and bring to a boil. Set the artichokes bottom side down, cover and cook for 45 minutes or until you can remove a leaf easily from the side. Remove and drain the artichokes for a few minutes.

Stuffing the artichokes


1 Container of bread crumbs (Italian seasoned is best)

4 ounces parmesan cheese (grated)

1/4 cup finely diced celery

1/4 cup finely diced onion

Olive oil

A few dashes of Worcestershire and Tabasco sauce

Pinch of salt and pepper

In a mixing bowl combine the breadcrumbs, parmesan cheese, celery, onion salt,

Worcestershire and Tabasco sauce, and pepper. …

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