Saturday, June 16, 2007

Stuffed Artichokes

While wondering through the supermarket pondering side dishes to go with leg of lamb, I saw a pile of artichokes. Not the healthiest of vegetable dishes, but tasty nonetheless.

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2 artichokes
½ cup seasoned breadcrumbs
1 T grated romano cheese
2 t garlic, minced
1 T onion, minced
minced fresh parsley
olive oil
lemon juice
salt & pepper

Prepare Stuffing
- Heat some olive oil in a fry pan. Soften onion and garlic (do not brown). Turn off heat. Add breadcrumbs, mix well, and allow to cool.
- Once cool, add romano cheese, parsley, and salt and pepper to taste.
- Add 1 teaspoon lemon juice and additional olive oil (if needed) until most

Prepare Artichokes
- Cut off the stems of each artichoke at the base, and with scissors snip off the tips of the leaves.

- Dip cut end in lemon water to prevent from turning brown.
- Gently open the artichoke by spreading its leaves apart.
- With a spoon, remove the inner choke
- Working over the pan, with one artichoke at a time, pack the stuffing between the leaves.
- Transfer the artichokes to a pot or casserole dish. To the pan add 1½ inches of water. Braise, covered, over low heat for approximately 45 minutes (or until tender)

- Transfer the chokes to a baking dish and broil (or grill) until golden brown.


Patricia Scarpin said...

They look so tasty!

Kelly Mahoney said...

What a pretty side dish!

Rose Marie said...

I am enjoying your blog. Your artichoke recipe is almost identical to my mother's. She used whole cloves of garlic between the leaves. She also cut up peeled potatoes in large chunks and added them to the water as the artichokes cooked. The potatoes took on the delicious flavor of the artichokes.