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Oregon hazelnut stuffed artichokes

Yield: 4 Servings

Ingredients:

• 4 md Artichokes
• 1/2 c Chopped & roasted hazelnuts -(Oregon hazelnuts)
• 1/2 c Italian style bread crumbs -(dry)
• 1/4 c Chopped stuffed olives -(stuffed with pimientos)
• 1 Garlic clove; pressed
• 2 tb Butter or margarine; melted Boiling water
• 1 ts Salt

Instructions:

Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim tips of leaves and cut off about 1 inch from top of artichokes. Combine hazelnuts crumbs olives garlic and butter; stir with a tossing motion to coat mixture with the butter. Spoon between leaves of artichokes. Stand them upright in deep saucepan large enough to hold snugly. Add 1" boiling water and salt. (Pour water around not over artichokes.) Cover and boil gently 35 to 45 minutes or until base of artichokes can be pierced easily with a fork. Add more boiling water if needed. Serve with additional melted butter if desired. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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