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How to Make Flan
Peruvian Arroz con Pollo
slices Italian bread, cubed
clove garlic, minced
fresh parsley leaves, chopped
cup parmesan cheese, grated
teaspoon dried oregano
tablespoons olive oil
Salt and pepper to taste
– 4 cups of water
cup Progresso™ panko bread crumbs, toasted
Rinse and dry artichokes. With a knife, remove stems and tops. Using kitchen shears, snip off artichoke's leaves pointed tips.
Gently open middle section of artichoke by spreading leaves from the center. Using a melon baller, remove purple-ish inner "hairs" without removing the heart.
In a medium bowl, combine bread, garlic, parsley, cheese, oregano, 2 tablespoons oil, salt and pepper. Stir to mix well.
Spoon approximately 1/2 cup stuffing into each artichoke center. Pack stuffed artichokes in a heavy Dutch oven. Add 3 tablespoons oil and enough water to reach half way up the artichokes.
Heat artichokes over high heat bringing to a boil. Cover, reduce heat to low and simmer for an hour or until leaves are tender and easily pull out.
Sprinkle with toasted panko crumbs and serve.
Use seasoned croutons for a bread variation.
No nutrition information available for this recipe
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