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Featured Cookbook
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Stuffed Artichokes alla Siciliana
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Bit and Spur Pollo Relleno
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Berry Season Trifle
Book Description
... (more)
Always in Season
Authors: Junior League of Salt Lake
Date:
ISBN: 0961697229
Publisher: Favorite Recipes Press
Hardcover
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Chef Marguerite Henderson notes, "This is a wonderful introduction to the joy of scraping the 'meat' off the artichoke leaves for children. They love the bread crumb stuffing, as do adults. My mother would make these for traditional Sunday dinners in our Italian home in Brooklyn."
Serves: 6
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3 tablespoons butter
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3 tablespoons olive oil
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2 large cloves of garlic, minced
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2 cups fresh bread crumbs
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1 teaspoon dried oregano
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1 teaspoon dried basil
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salt to taste
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1/4 teaspoon pepper
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1/4 cup grated Romano cheese
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1/4 cup chopped fresh parsley
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6 fresh artichokes
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2 lemons, cut into halves
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Garnish: lemon slices
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Heat the butter and olive oil in a medium skillet over medium heat. Add the garlic and sauté for 1 minute or until fragrant. Add the bread crumbs, oregano, basil, salt and pepper. Cook for 2 minutes or until lightly toasted, tossing to cook evenly. Remove from the heat and add the cheese and parsley; toss lightly.
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Trim the edges of the artichokes with scissors. Slice off the bottoms to stand upright. Place each trimmed artichoke in a large bowl of water with 1 lemon until all are trimmed to prevent browning. Drain the artichokes and strike upside down on the counter to spread the leaves. Remove the purple spiny choke from the center of each with a sharp knife.
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Place a small amount of the stuffing into each leaf with a teaspoon. Place the stuffed artichokes upright in a deep saucepan that will hold them tightly. Add 2 inches of water. Add the remaining lemon. Cook, covered, over medium heat for 50 to 60 minutes or until tender, checking every 15 minutes and adding water as needed.
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Garnish with lemon slices and serve as a first course with lots of crusty bread.
Utah's spring "Green Globe" artichokes, which are the most plentiful, have a deeper, more nutty flavor than those found in the market in the middle of winter. Artichokes will look and taste fresh for up to two weeks if handled properly. Do not wash before storing. To keep longer than a few days, just drizzle a few drops of water on each artichoke and place it in a plastic bag, seal the bag airtight, and refrigerate in the coldest part of the refrigerator.
More From This Book:
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Stuffed Artichokes alla Siciliana
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Bit and Spur Pollo Relleno
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Berry Season Trifle
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