Recipe

My Steam Stuffed Artichokes Recipe

	Jjals / All my dishes 4 months ago This may seem overwelming, but its not -its really easy - there is a lot you can do the day before -like - most of the prep - but well worth it -it is truly an Italian flavor to die for . Prep:30m Cook:3045m Servings:46	Jjals
	artichokes

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Fans

midgelet

spinach194

mjcmcook

Ingredients

Active time: 1 hr. Start to finish: 1 ½ hr

For stuffing artichokes

1 to 2 cups fine breadcrumbs from an Italia boxed Italian breadcrumbs.

1 1/2 tablespoons finely minced garlic

½ lb of very small cubed mozzarella cheese

Tbsp or more of raisins soak enough to cover with Marsala wine, for 15 min

2 tbsp 0f pignoli nuts

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup minced sweet soppressata (2 or 3 slices of prociutti chopped)

1 teaspoon finely grated fresh lemon zest (optional)

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

4 medium artichokes (8 to 9 oz each)

¼ cup of graded parmigano cheese

Directions

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 .

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Comments

midgelet 4 months ago said:
I absolutely love everything here!

mjcmcook 4 months ago said:
~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' !

spinach1948 4 months ago said:
Hi,
I'm Italian and love Artichokes. This recipe is great got to try this. Hi5 to you.

ED

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