CHEF JEFF — ONE BYTE AT A TIME: Stuffed Pesto Artichokes

This interesting side dish will definitely tantalize your taste buds.

Stuffed Pesto Artichokes

4 medium-sized artichokes

8 ounces prepared pesto

¾ teaspoon pepper

2/3 cup fine bread crumbs

2 tablespoons olive oil

2 cups water

Remove outside lower leaves and cut off stems from artichokes. Mix together bread crumbs, pesto and pepper. Set aside. Wash artichokes. Spread open leaves and place mixture in between leaves and over top of artichokes. Place artichokes upright in a 10 inch skillet containing 2 cups water. Sprinkle artichokes with olive oil. Cover and cook about 30 minutes or until artichoke leaves are tender. To eat artichokes, pull out leaves one by one.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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