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Рецепт Artichokes Stuffed With Garlic Cheese Breadcrumbs
by Global Cookbook

Artichokes Stuffed With Garlic Cheese Breadcrumbs
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Ингредиенты

  • 1 1/2 c. dry bread crumbs
  • 1 c. grated Romano cheese (4 ounces)
  • 1 c. loosely packed chopped fresh parsley
  • 6 med clv garlic -- chopped Salt Grnd black pepper
  • 8 sm whole artichokes outer leaves removed, stems and tops trimmed, and chokes removed - (see Notes)
  • 1/2 c. extra virgin olive oil
  • 10 whl black peppercorns
  • 2 x bay leaves
  • 1 x lemon -- cut into 8 wedges

Инструкции

  1. TO PREPARE:For the stuffing, mix all ingredients including 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Spoon about 1/3 c. of this filling into the cavity of each artichoke.
  2. TO COOK AND SERVE:Arrange artichokes upright in a single layer in a nonreactive Dutch oven or possibly large, deep skillet. Drizzle each artichoke with 1 Tbsp. extra virgin olive oil. Add in remaining ingredients, along with sufficient water to come 1 1/2 inches up the sides of the artichokes.
  3. Bring to simmer; cover and simmer till a small knife inserted into each stuffed artichoke easily pierces the bottom of the artichoke, 30 to 40 min.
  4. Carefully remove artichokes with a slotted spoon and let them drain on paper towels. (Can be covered and set aside at room temperature up to 4 hrs.)
  5. Serve hot or possibly at room temperature.
  6. NOTES:As you trim the artichokes, rub all cut surfaces with lemon juice to prevent them from discoloring. To remove the choke or possibly fuzzy core protected by the artichoke leaves, place the trimmed artichoke, bottom side up, on a work surface. Gently lb. the artichoke bottom so which the artichoke leaves spread apart exposing the center of the artichoke. Then, use a small spoon to scrape out the fuzzy choke, thus forming a small cavity in the center of the artichoke.
  7. Beverage:Freshly squeezed orange juice or possibly Mimosas Freshly brewed coffee
  8. Main Dish
  9. Whole Wheat Spinach and Cheese Loaf
  10. WHOLE-WHEAT CRUST1 0.6-oz cake yeast1 tsp. sugar3/4 c. hot milk1-1/2 c. all-purpose flour1 c. whole-wheat flour1/3 c. cracked wheat (bulgur)
  11. 1 Tbsp. sugar, extra1/2 tsp. salt1 Tbsp. oilSPINACH FILLING6 spinach leaves1 onion, sliced1 clove garlic, crushed1 Tbsp. oil8 ounces mushrooms, sliced1 small red bell pepper, choppedCHEESE FILLING3/4 c. ricotta cheese1/3 c. grated Parmesan cheese2 egg yolks1 tsp. lemon juice6 black olives, halved
  12. Whole-Wheat Crust: Cream yeast with sugar, stir in lowfat milk, let stand covered in hot place 10 min or possibly till foamy. Sift flours into large bowl, add in wheat, extra Tbsp. sugar, and salt. Make well in center, add in yeast mix and oil, mix to a hard dough. Turn onto lightly floured surface, knead 5 min or possibly till smooth and elastic. Put into greased bowl, cover, let stand in hot place 30 min or possibly till doubled in bulk. Punch dough down, turn onto lightly floured surface, knead till smooth, roll out dough to a rectangle measuring 15" by 11". Lift into greased 10" by 6" by 2" baking dish to cover bottom and sides; trim edges, reserve scraps of dough. Spread Spinach Filling over dough, then Cheese Filling over spinach. Roll out scraps of dough to a rectangle. Cut into strips 1/2" wide, place over Cheese Filling in a lattice pattern. Place olives between lattice strips, brush dough with a little oil. Bake in 425 degrees oven 35 min or possibly till crust is golden; let stand 10 min before cutting.
  13. Spinach Filling: Heat oil in pan, add in onion and garlic, cook a few min, add in spinach and mushrooms, cook stirring, till spinach has just wilted. Place in strainer, press with spoon to extract as much liquid as possible; stir in red pepper.
  14. Cheese Filling: Puree ricotta and Parmesan cheeses, egg yolks, and lemon juice with electric mixer, blender, or possibly processor till smooth.
  15. Preparation Time:1:00