Artichoke halves filled with zucchini and pork
From food4all 16 years agoIngredients
- 3 med-lg artichokes shopping list
- 1 ½ liters cold water shopping list
- 1 celery stalk cut into chunky pieces shopping list
- 1 carrot peeled & cut into chunky pieces shopping list
- ½ lemon (juice of) shopping list
- ½ tsp sea salt shopping list
- Filling: shopping list
- 1 oz olive oil shopping list
- ¾ cup zucchini ¼”diced shopping list
- ¾ cup leek whites finely diced shopping list
- 1 lg garlic bud minced shopping list
- 4oz gd pork shopping list
- ¾ cup fresh breadcrumbs shopping list
- sea salt and pepper shopping list
- Hollandaise: shopping list
- 1 ½ med. (3oz) naval orange shopping list
- 2 tbsp lemon juice shopping list
- 2 lg egg yolks shopping list
- 1 tsp sugar shopping list
- a few pinches of sea salt shopping list
- 4 oz unsalted butter cold cut into ½” cubes shopping list
How to make it
- Clean and cut the artichokes in half. Remove the fuzzy choke from the each half.
- Place the water, celery, carrots, lemon and salt into a medium sized pot and poach them for 15-20 minutes or until tender when pricked with a knife. Meanwhile, heat a frying pan on medium high heat for a few minutes. Add the oil followed by the leeks and the zucchini. Cook for 4 minutes without browning. Add the garlic and cook a further minute. Add the pork and cook while breaking up the meat preventing it from clustering together. Cook until the pork changes color (6-7 minutes). Season and set aside heat another frying on medium high heat, add a bit of olive oil and add the breadcrumbs. Cook for 6-7 minutes while stirring or until lightly toasted. Add the breadcrumbs to the vegetable filling and blend. Drain the artichokes well then fill the cavities with the filling and keep warm.
- Hollandaise:
- Place all of the ingredients except the butter in an oversized metal bowl (to allow for brisk whisking). Place the bowl over a double boiler on a medium high heat and whisk briskly until the mixture forms ribbon trails. Turn the heat down to low and start adding 3-4 chunks of butter at a time whisking until dissolved before add the next handful of butter. When all the butter is fully incorporated remove from the heat.
- Assembly:
- Place one artichoke heart onto each plate and drizzle a few tablespoons worth of the sauce around the artichoke.
People Who Like This Dish 6
- bostoncook1 Cape Cod, Mass
- jenniferbyrdez Kenner, LA
- tddunlop Sacramento, CA
- cheryilyn Salem, OR
- kayvee Berea, OH
- sparow64 Sweetwater, TN
- food4all Stouffville, CA
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The Rating
Reviewed by 3 people-
this sounds wonderful
cheryilyn in Salem loved it -
Awesome.
jenniferbyrdez in kenner loved it -
Sounds great! Thanks for sharing! This is on the menu for the weekend!
sparow64 in Sweetwater loved it
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