The Foreign Japanese Kitchen - Mo? Takemura The Foreign Japanese Kitchen This cookbook is a result of Mo? Takemura& MA degree project at Lund University. The book shows how you can cook Japanese food using locally-available ingredients in Sweden.
This is even better when you mix Italian bread crumbs, salt, pepper, garlic salt, and mix in olive oil to make a bread crumb paste. Stuff the bread crumb mixture into the heart of the artichoke and between the leaves. Cook as directed.