From "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 4 large artichokes
  • 1 lemon
  • 1/2 cup butter
  • 2 Tablespoons lemon juice
  • 2 (6-ounce) jars marinated artichoke hearts
  • 1 Tablespoon Worcestershire sauce
  • 1/8 teaspoon dry mustard
  • 1/2 cup seasoned bread crumbs


Wash and trim the artichokes.  Place in deep pot with enough water to cover.  Squeeze lemon and drop rind and juice into pot with water and artichokes.  Cook for about 1 hour or until tender and the leaves easily pull out.  Select 50 to 60 of the largest leaves and set aside. Melt butter in a skillet.  Scrape the meat off the remaining artichoke leaves and remove the hearts from the artichokes and chop.  Add these to butter in skillet.

Drain marinated hearts, chop and add them to the skillet mixture.  Mash all hearts in butter.  Add lemon juice, Worcestershire sauce, mustard and bread crumbs and mix together.  Place 1 teaspoon of the mixture at the base of each leaf that you have set aside.  Place leaves on baking sheet.  Just before serving, heat in oven preheated to 350 degrees for about 10 minutes.  The long preparation time is justified by the "compliments to the cook."

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