Holidays And Special Occasions; Split Pea Soup; Stuffed Artichokes - Crock-Pot Smart-Set Owner's Manual

2 16-ounce packages dried split peas
2 pounds cooked ham, diced
14 cups water
2 onions, chopped
4 carrots, chopped
1 teaspoon salt
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8 sprigs fresh thyme, stemmed
1 teaspoon black pepper
1. Add all ingredients to stoneware.
2. Cover; cook on LOW for 10-12 hours or on HIGH for 5
Serves 8-10

Holidays and Special Occasions

1 lemon, sliced in quarters
6-8 artichokes, washed, tops sliced off and stems trimmed
2 cups bread crumbs
2 cups grated Pecorino Romano cheese
1 large bunch flat leaf parsley, chopped
2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
1. Fill stoneware with lemon slices and about 1
2. Combine bread crumbs, cheese, parsley, salt, and pepper in a bowl. Spread
artichoke leaves and fill pockets generously with bread crumb mixture until
you reach the soft leaves near the center.
3. Place artichokes in stoneware standing up. Drizzle olive oil on top of each
artichoke. Cover, and cook on LOW for 3-5 hours or on HIGH for 1
Check for doneness after 3 hours on LOW or 1 hour on HIGH. Cook until
leaves are tender and pull away from heart easily.
Serves 4
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.

Split Pea Soup

Stuffed Artichokes

E72
- 7 hours.
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1 1
2 2
inches of water.
1 /
2
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
-2 hours.
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2 2