• 8servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B9, C
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pounds Scallops, bay, washed

  2. 1 cup Bread crumbs, fresh, fine

  3. 3 tablespoons Parsley, fresh, minced

  4. teaspoon Tarragon, dried

  5. cup Celery, minced

  6. 2 Garlic, cloves, minced

  7. 28 ounces Artichoke bottoms, drained

  8. (2-14 oz cans)

  9. Oil, canola, for brushing

  10. On grill rack

Instructions Jump to Ingredients ↑

  1. Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms.

  2. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill.

  3. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.


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