Garlic Crumb Walnut Stuffed Artichokes

Serves 4.

This recipe is a family favorite of Marion Cunningham. Serve hot or
chilled with a wedge of lemon on the side. Can be an appetizer, first
course or light lunch.

• 4 artichokes

• 4 slices bread

• 2 large cloves garlic, finely chopped

• 3/4 tsp. salt

• 6 tbsp. olive oil

• 1/2 c. finely chopped walnuts

Bring a large pot of water to a boil. Peel the coarse fibers from the
artichoke stems. Remove the tough, bottom leaves, then slice 1 inch
off the top of each artichoke. With scissors, snip off the prickly
tops of the remaining side leaves. Drop the artichokes into the
boiling water and boil them gently until the bottoms of the chokes are
tender when pierced with a fork, 15 to 20 minutes. Remove the
artichokes from the water and turn them upside down on a large plate
to drain.

While the artichokes are cooking, prepare the crumbs. Tear each slice
of bread into 5 or 6 pieces and put them in a blender or food
processor. Note that each slice of bread makes about 1 cup when
crumbled. Blend a few seconds until you have crumbs. Spread the crumbs
on a baking sheet and dry them in a 250-degree oven until lightly
golden, about 15 minutes.

Toss the crumbs, garlic, salt, olive oil and walnuts in a bowl to mix
well. Using your fingers, separate the artichoke leaves so they open
up a little. Spoon a small amount (about 1 teaspoon) of stuffing
between the leaves until it is all used up. Serve warm or chilled.