*****41/56 STUFFED ARTICHOKES WITH LEMON , see May 3 reviewCAPERS & OLIVES

RECIPE 41/56  STUFFED ARTICHOKES WITH LEMON CAPERS & OLIVES (see the left side, they look good, but the taste is unique, and would only work as an appetizer, you have to like olives and capers and the artichoke aftertaste, one that makes your taste buds water.

INGREDIENTS

2 tsp EVOO divided
10 frozen artichoke bottoms, thawed, divided, could only find fresh artichokes, tedious to cook and assemble
2 lemons, divided
1/2 cup loosely packed fresh basil leaves
1/3 cup loosely packed fresh parsley, divided
1/3 cup light mayonnaise
1 ounce Parmesan cheese, grated
10 pimento-stuffed green olives, drained
1 Tbsp capers, drained
1 garlic clove, pressed
1/4 tsp coarsely ground black pepper

Additional chopped fresh parsley

DIRECTIONS

TIP:  using frozen artichoke bottoms gives you a head-start in making this satisfying side dish.

prep time 15 minutes    total time 50 minutes   yield 4 servings   calories  140

1.  Preheat oven to 400 F.  Brush Sheet Pan with 1 tsp of the oil and set aside.  Place artichokes and enough water to cover in Cooker (can microwave 12 to 15 minutes or until tender), drain and set aside to cool.

2.  For filling, place bread crumbs in ?microwave  for 1 to 2 minutes or until golden brown, or in preheated oven for 3 minutes.  Zest one of the lemons to measure 1 tsp.  Slice remaining lemon into 8 wedges; set aside.  Cut two of the artichokes into quarters.  Placer lemon zest, quartered artichokes, basil parsley, mayonnaise, Parmesan cheese, olives, capers, pressed garlic and 2 Tbs of the break crumbs in Manual Food Processor.  Cover and pump handle until coarsely chopped.

3.  Slice 1/4 inche off bottom end of remaining eight artichokes (can be used later as appetizers or in salads or side dishes) and this will help them stand upright on the sheet pan.  Place onto prepared sheet pan.  Brush artichokes with remaining 1tsp EVOO;  sprinkle with black pepper.  Using medium scoop, fill artichokes.  Sprinkle with remaining 2 Tbsp bread crumbs and additional parsley, if desired.  Bake 18 to 20 minutes or until hot.  Serve with lemon wedges.