Рецепт Stuffed Artichokes
It’s hard to believe that two years have passed since Jim’s Mom passed away. We still miss her, and I know we always will. Some of my fondest memories of her were of us sitting in her apartment watching her make Eggplant Parmesan. She always made it for me each time we visited and as I would help myself to a third serving, she would look at me and say, “God bless.” I don’t think she could believe how much I ate!
Jim often talks about growing up in an Italian/Polish household and his mother’s cooking. According to him, she often made stuffed artichokes. For some reason, I never thought of artichokes as being a classic Italian food, but after a quick look at Wikipedia I learned that they are native to the Mediterranean basin, with Italy being one of the primary producers.
Artichokes aren’t common in southern cuisine, so I don’t think I had one until I reached adulthood. They are a good bit of work to prepare and to eat, but I say they’re totally worth the effort. I typically steam them in a pressure cooker and serve them with a lemon garlic aioli for dipping. However, for this post, I wanted to do something a little more special and with Jim’s mother in mind, I created my version of stuffed artichokes.
The most difficult part of the preparation involves removing the inner leaves and scraping out the fuzzy choke. Once you’ve completed that step, the rest goes fairly quickly. Cooking time will depend on the size of the artichokes. You’ll know the artichokes are done by pulling off a bottom leaf and tasting it. If the edible part comes off easily between your teeth, then they’re ready to eat.
Serve these stuffed artichokes as an appetizer or as a side. This savory Italian artichoke preparation will dress up any dinner.
Stuffed Artichokes
Ingredients
- 3 lemons
- 4 artichokes
- 3 cups panko bread crumbs
- 3/4 cup chopped flat-leaf parsley
- 3/4 cup grated Parmesan cheese
- 4 anchovy filets, finely minced
- 2 cloves garlic, finely minced
- 1 1/2 teaspoon lemon zest
- 2 teaspoons lemon juice
- 4 tablespoons extra virgin olive oil, plus additional for drizzling
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon black pepper
- 1 cup chicken stock
- 1/2 cup white wine
Instructions
1. Preheat oven to 400 degrees.
2. Fill a large bowl about halfway with water. Cut the lemons in half and squeeze juice into water. Drop the lemon halves in the water as well.
3. Working with one artichoke at a time, cut the stem and about the top 1/3 of the artichoke off and discard. Using kitchen shears, cut the pointed end of each remaining leaf off. Pull the center leaves apart until you see the purple tipped leaves. Pull out the purple tipped leaves. Using a teaspoon, scrape out the fuzzy choke. Rinse and drop in lemon water. Repeat for remaining 3 artichokes.
4. In a medium bowl, mix bread crumbs, parsley, cheese, anchovies, garlic, lemon zest, lemon juice, olive oil, 1/2 teaspoon salt, and pepper.
5. Remove artichokes from water and drain them on a dish towel. Using a teaspoon, work the stuffing into each leaf and into the center of the artichoke. Repeat with remaining artichokes. Drizzle olive oil over the top of each artichoke.
6. Pour chicken stock, wine, 1/2 cup of the lemon water, and 1 teaspoon salt into a baking dish. Stir until salt is dissolved. Place the artichokes in the dish. Cover with foil and bake for 35 to 45 minutes until base of artichokes are tender when pierced with a fork. Uncover and bake until bread crumbs are browning and artichokes are completely done. Test for doneness by removing an outer leaf and tasting. If the edible part of the leaf comes off easily between your teeth, it's done. Remove from oven and serve immediately.2.5
http://www.southernboydishes.com/2014/11/04/stuffed-artichokes/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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