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  • Stuffed Italian Artichokes
  • Vegetable Quiche (Tres French)


    Anthony Dauro/Andrea Dauro

  • 6-8 med. artichokes
  • ¼ c. fresh parsley, chopped parsley sprigs (enough for all artichokes)
  • 1-½ c. Romano cheese
  • 4 cloves garlic, diced into slivers
  • 1-½ c. Italian seasoned bread crumbs
  • 1 egg, beaten
  • Olive oil

    Cut off stems of artichokes. Cut off ½ of the peak of the artichoke. Turn the artichoke over and pound on table to loosen leaves. Turn upright again and separate and open the leaves as much as possible. Take slivers of garlic, parsley sprigs and Romano cheese and randomly place deep into the leaves of the artichokes. Mix together bread crumbs, chopped parsley, egg and salt and pepper. Pour the bread crumb mixture evenly over all artichokes and keep opening the leaves to help get the mixture deep into leaves. Place the artichokes onto a large soup pan, put in enough water to come 1" below the top of the artichokes. Pour 1-½ tbs. olive oil evenly over each artichoke. Bring to a boil, cover, and then simmer approximately 45 minutes. Artichokes should be done when the leaves are easily pulled off.

    VEGETABLE QUICHE (Très French)

    Alexandria Lukashonak

  • ½ pkg. pie crust mix
  • 1 med. size onion, thinly sliced
  • 1 green pepper, chopped
  • garlic powder
  • 3 T. margarine
  • 5 eggs
  • 8 oz. cheddar cheese, diced
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. marjoram
  • 4 c. cooked mixed vegetables

    Prepare pie crust mix following package directions. Bake in 450° oven for 8 minutes and then cool slightly. Lower temperature in oven to 325°. Sauté onion, pepper and garlic in margarine in skillet until soft. Remove from heat and cool slightly. Beat eggs in large bowl until frothy. Stir in sautéed mixture, cheese, salt, pepper, marjoram and vegetables. Pour mixture into crust. Bake in moderate oven for 40 minutes until center is firm. Let stand 10 minutes before serving.