Oregon Hazelnut Stuffed Artichokes

1. 1

   Wash artichokes.

2. 2

   Cut off stems at base and remove small bottom leaves.

3. 3

   Trim tips of leaves and cut off about 1 inch from top of artichokes.

4. 4

   Combine hazelnuts, crumbs, olives, garlic and butter; stir with a tossing motion to coat mixture with the butter.

5. 5

   Spoon between leaves of artichokes.

6. 6

   Stand them upright in deep saucepan large enough to hold snugly.

7. 7

   Add boiling water and salt.

8. 8

   (Pour water around, not over, artichokes.)

9. 9

   Cover and boil gently 35 to 45 minutes, or until base of artichokes can be pierced easily with a fork.

10. 10

    Add more boiling water; if needed.

11. 11

    Serve with additional melted butter, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.