• Tommy Centola

Artichoke From The Heart from LeRuth’s

Updated: Jan 4

This recipe is the dish that LeRuth’s served at the Chef’s Charity For Children 1989. Larry & Lee Leruth had bought the restaurant from their father in 1982. No one would have thought that the restaurant would close a few years later. This recipe, minus the spices (oregano, basil, and thyme), can also be used as a stuffing for whole artichoke.

1 pound ground Veal or Beef

1 can (12-14oz) Artichoke Hearts (quartered)

2 cup Bread Crumbs

2 cups grated Romano or Parmesan Cheese

6 cloves Garlic, chopped

1 teaspoon Salt

1/4 teaspoon each of Black, Red, White Pepper

3/4 cup chopped Parsley

2 teaspoons Oregano

1/4 teaspoon Basil

Pinch of Thyme Leaves (Optional)

1/2 cup Olive Oil

1 stick Melted Butter

Preheat oven to 375 degrees

Saute meat in non-stickpan, drain off fat, crumble into bowl and set aside to cool.

In a separate bowl combine all other ingredients except meat, artichokes, oil and butter.

Then add meat and mix again.

Slowly pour oil and butte over mixture to dampen, tossing as you pour.

Place artichoke quarters, evenly spaced, on the bottom of a well oiled casserole (10×11). Cover with mixture and bake in oven for 30-35 minutes.

Serves 8 as an appetizer.

Enjoy!!!

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