My Steam Stuffed Artichokes
From jjals 14 years agoIngredients
- Active time: 1 hr. Start to finish: 1 ½ hr shopping list
- For stuffing artichokes shopping list
- 1 to 2 cups fine breadcrumbs from an Italia boxed Italian breadcrumbs. shopping list
- 1 1/2 tablespoons finely minced garlic shopping list
- ½ lb of very small cubed mozzarella cheese shopping list
- Tbsp or more of raisins soak enough to cover with marsala wine, for 15 min shopping list
- 2 tbsp 0f pignoli nuts shopping list
- 1/4 cup finely chopped fresh flat-leaf parsley shopping list
- 1/4 cup minced sweet soppressata (2 or 3 slices of prociutti chopped) shopping list
- 1 teaspoon finely grated fresh lemon zest (optional) shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1/4 cup olive oil shopping list
- 4 medium artichokes (8 to 9 oz each) shopping list
- ¼ cup of graded parmigano cheese shopping list
How to make it
- For cooking artichokes
- 1 1/2 cups water
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1/2 cup finely chopped onion
- 1 1/2 teaspoons finely chopped garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon cut in half
- Special equipment: a melon-ball cutter; a wide 4- to 6-quart heavy pot with a tight-fitting lid
- Make stuffing: baking bread crumbs and nuts and chopping all the ingredients can be made the day before - then all that is left -day of cooking is puting it altogether stuff and steam.-do not mix the stuffing till just before stuffing artichokes.
- Preheat oven to 350°F.
- Spread breadcrumbs in a shallow baking pan and bake in middle of oven until pale golden, with the pignoli nuts until lightly browned. Cool crumbs completely,
- then toss with all the stuffing ingredients including the wine soaked raisins ,
- and if using, salt, and pepper.
- Drizzle oil to moisten over the stuffing mixture and toss to coat evenly.( should be moist )
- Trim and stuff artichokes:
- Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears.
- Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, and then squeeze some lemon juice into cavity.
- Trim remaining artichokes in same manner.
- Spread leaves wide and Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf.
- Cook artichokes:
- Put water, wine, oil, onion, garlic, lemon salt, and pepper in pot Bring water half way up artichokes , use a pot the chokes just about fit in - simmer artichokes covered, until leaves are tender, about 30 to 50 minutes. depending on how tough they are .
People Who Like This Dish 5
- spinach1948 Dorchester-Boston, MA
- mbeards2 Omaha, NE
- mjcmcook Beach City, CA
- crazeecndn Edmonton, CA
- midgelet Whereabouts, Unknown
- jjals Lake Havasu City, AZ
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The Rating
Reviewed by 3 people-
I absolutely love everything here!
midgelet in Whereabouts loved it -
~Hello~
I can hardly wait to try this recipe~
I have Artichokes growing in my garden ~
I Love new and different recipes~!"5"FORK!!!!!
~*~mjcmcook~*~
~FLAGGED~ as 'interesting & unique' !mjcmcook in Beach City loved it -
Hi,
I'm Italian and love Artichokes. This recipe is great got to try this. Hi5 to you.
EDspinach1948 in Dorchester-Boston loved it
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