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Stuffed Artichoke Appetizer

artichokes-filling-585Remember last May when I introduced ya’ll to Bill, my then-boyfriend, and now hubby?
Back then I called him the Master of the Grill with his easy but impressive grilling recipes. Well, come to find out that Bill is no one trick pony — he has kitchen skills to boot! Yes, he is one great catch, and I’’ve got him!
More than once he has pulled my ass out of the well when I was running behind in the kitchen, and when he offered up this company-worthy artichoke appetizer recipe, I let him take over. So, it is Bill’s hands that will be making their debut on this post. Take it away Bill …

Bill’s Stuffed Artichoke Appetizer Recipe

Thoroughly wash two artichokes. Cut the bottom and top off of each. Using a pair of scissors, snip the end of each leaf to remove the needles.
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Bring a large pot of boiling water to a boil, completely submerge the artichokes, and boil for 15 minutes or until leaves can easily be removed. Set aside until cool enough to handle.
(Note: artichokes tend to float and bob around in the water; either periodically poke them under or set a smaller pot lid on them to hold them under.)
Mix together 1 cup of freshly grated Parmesan cheese and 1 cup of dry Italian breadcrumbs. (Or use up stale bread and make your own breadcrumbs with this recipe.)
Open up the leaves. Using a teaspoon, layer each leaf with the crumb mixture.
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Place stuffed artichokes in a bowl.
Melt 1 cup of unsalted butter. Pour ½ cup over each artichoke.
Microwave for three minutes. Cool a few minutes and serve.
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Pull off one petal at a time. Place in mouth and pull through your teeth to remove the soft, pulpy portion of the petal and the toppings. Discard remaining petal.
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Are you a fan of finger food? What’s your favorite artichoke recipe? —Karen

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