Spanish Cuisine
Ingredients:
- 3 cups fresh
breadcrumbs.
- 1 can of clams (6.5
oz) reserving the liquid.
- ¼ cup of Parmesan
cheese + 2 tbsp.
- 1 clove garlic, minced.
- 1 shallot, minced, about
3 tbsp.
- ¼ tsp granulated
garlic.
- ¼ tsp dried parsley.
- Salt and pepper to
taste.
- 6 to 8 artichoke
bottoms.
- Extra virgin olive oil
to drizzle over the top.
Directions:
- Preheat oven to 400
degrees.
- Pulsed 3 slices of
white bread a couple of times in a food processor.
- In a small bowl
combine breadcrumbs, clams, ⅓ cup reserved clam juice, ¼ cup Parmesan cheese,
minced garlic, shallot, parsley, granulated garlic, salt and pepper.
- Mix to combine,
mixture will be wet, if it appears too dry add a little more of the clam juice.
- In a 13 x 9 inch glass
baking pan, lay out the artichokes in a single layer.
- Fill the artichoke
bottoms with the clam mixture, about a tablespoon for each bottom.
- Drizzle with extra
virgin olive oil.
- Bake for 10 minutes.
- Remove from the oven,
sprinkle with remaining Parmesan cheese.
- Turn your oven to
broil and broil the stuffed artichoke bottoms for 5 to 6 minutes or until the
stuffing starts to get golden brown.