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Unfortunately, I let my sis borrow my cookbook, but the recipe I use is stuffed with Sausage and

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Posted to Thread #18209 at 4:24 pm on May 12, 2010

cheese. I have not made them in a while, so I do not exactly recall "how"; but I think I steamed them first, add lil lemon juice then stuff with cooked sausage/cheese/herb mixture. Then heat up in the oven. Really good and somewhat make ahead. Does get the WOW factor with a bunch of friends, cause the artichoke really gets large with the stuffing. I put stuffing in between each of the leaves throughout the entire choke

It is from a restaurant cookbook that was in Philly and had "frog" in the name.


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