Recipe: Stuffed Artichokes (4 recipes)

Recipe(tried): Stuffed Artichokes
Originaly Posted on TKL by Roz/La.
Date: April 17th 1999

1 small chopped onion, 2-3 toes of garlic chopped, saute in small amount of olive oil. When translucent but not brown,add 1/2 cup of fresh, flat leaf Italian parsley. Continue to cook until the parsely is just wilted. Add
one small box (can) of Progresso Italian Bread Crumbs, and 1 1/2-2 cups of parmesan cheese.

This mixture will be very dry and crumbly, almost as if you had just mixed the cheese and bread crumbs. This the texture you want. This makes the filling.

Clean 4 large or 6 small Artichokes. By cleaning, I mean cut off the bottom stem, so it sits flat. Cut the top 1/3 off. Trim the spikey leaves from around the bottom of the artichoke, and cut the spikey tips off the remaining outer leaves. Begin to pull and spread them apart, until you have what looks like a large flower. This takes a bit of time to do without breaking the leaves, but with patience, you can get it to open up pretty wide.

Empty your filling into a bowl, and holding the artichoke over the bowl, begin to pack the filling into the artichoke, between the leaves and in the center.

As it goes down in, pack some more, until you cannot pack any more filling into the choke. Do all the artichokes like this. Sit them down into a pot.
Add water to a depth of about 1/2 -1 inch and pour olive oil to dampen each stuffed artichoke. I end up using 1 cup or more of olive oil. Steam chokes for 1 hour
or more, until bottom leaf pulls easily away from base of choke. Each choke serves 2-3 people as an appetizer or veggie. Wrapped tightly in plastic and then in foil, the freeze nicely.

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Shrimp Stuffed Artichokes

Ingredients (4 servings)

1/2 c Pine nuts
4 Large fresh artichokes
1/2 Lemon
3/4 c Low-fat chicken broth;divide
1 c Onion; chopped
1 c Shrimp; cooked, diced
1/2 ts Garlic powder
1/4 c Bread crumbs
1/4 c Fresh parmesan; grated
1/2 ts Dried dillweed
1/4 ts Ground white pepper

Instructions

Toast pine nuts.(You can do this in the
microwave, if desired. Spread them in one
layer on a m/w-safe paper towel on High
until lightly browned about 2 to 4 minutes).
Cut off artichoke stems so that they are
flat on the bottom and will stand up in
the baking dish. Snip points off outer
leaves. Rub with cut side of lemon. Place
artichokes in micro-safe dish and pour
1/4 c of the ckn. broth into bottom of
dish. Cover tightly with plastic wrap
and cook on High until bottoms are tender
when pierced with tip of knife (about 11
minutes). Let stand covered, 3 minutes;
drain. When cool enough to handle, pull
out center leaves and remove center choke.

Cook oil, onion and garlic, uncovered,
on High in m/wave for 3 minutes. Add
remaining ingredients and another 1/4 c. chicken
broth to the onion mixture. Stir until well
blended.

Spoon mixture into center of artichokes
(and in between leaves, if desired).

Pour the remaining 1/4 c chicken broth
into the bottom of the dish. Place
artichokes in broth.

Cover with plastic wrap and cook on high
until heated through, about 4 minutes.
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Crab Stuffed Artichokes

2 c Crab meat, picked over
1 c Process Swiss Cheese -- cubed
1/3 c Green pepper -- chopped
1/4 c Onion -- chopped
1 t Salt
1/2 c Mayonnaise
2 ts Lemon juice
5 Artichokes -- cooked

Break crab meat in chunks; toss with
next four ingredients. Blend mayonnaise
and lemon juice; add to crab mixture;
toss lightly. Remove small center leaves
of each artichoke, leaving a cup. Carefully
remove choke. Fill artichokes with crab
salad; place in large baking dish.

Pour hot water around artichokes to depth
of 1 inch. Cover and bake at 375~ about
35 minutes or till hot through. Makes 5 servings.
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RICE-STUFFED ARTICHOKES

2 ea Med. Artichokes
2 t Lemon Juice
1/4 c Water
1/2 c Shredded Carrot
1/4 c Sliced Green Onion
2 T Butter Or Margarine
1/4 t Dried Sage, Crushed
1 c Cooked Rice
1/2 c Chicken Broth
1 t Lemon Juice
3/4 t Cornstarch
1 x Dash White Pepper
1 ea Large Beaten Egg Yolk

Cut off stems and loose outer leaves from
artichoke. Cut of 1-inch from tops. Snip
off sharp leaf tips. Brush cut edges with
2 t lemon juice.

Place artichokes and water in a casserole.
Cover with vented clear plastic wrap.

Micro-cook, covered, on 100% power for 7 to
9 minutes or just till tender, rotating
casserole a half-turn after 4 minutes. Let
stand covered, while preparing stuffing.

For stuffing, in a small nonmetal bowl
stir together carrot, onion, butter or
margarine, and sage. Micro-cook, covered,
on 100% power for 2 1/2 to 3 1/2 minutes
or till vegetables are tender, stirring
once. Stir together vegetable mixture
and rice. Drain artichokes. Remove the
center leaves and chokes from artichokes.

Spread artichoke leaves slightly. Spoon
rice stuffing into the center of each
artichoke and behind each large leaf.

Return artichokes to casserole.
Cover with vented clear plastic warp.

Micro-cook, covered, on 100% power
for 2 to 3 minutes or till stuffing is
hot and bases of artichokes are
fork-tender, rotating the casserole a
half-turn every minute. Let stand,
covered, while preparing sauce.

For sauce, in a 2-cup measure stir
together chicken broth, 1 t lemon
juice, cornstarch, and pepper.

Micro-cook, uncovered, on 100% power for
2 to 3 minutes or till thickened
and bubbly, stirring every 30 seconds.
Stir HALF the hot mixture into the
egg yolk. Return all to the 2-cup measure.

Micro-cook, uncovered, on 100% power for
30 seconds. Transfer stuffed artichokes
to a warm serving platter. Pour sauce
around the artichokes.
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Stuffed Artichokes

1 Cup whole milk ricotta cheese
1 egg -- lightly beaten
2 Tablespoons grated parmesan cheese
salt and freshly ground black pepper
4 Ounces black forest ham -- in thin strips
4 artichokes cooked -- chokes removed
1/4 Cup dry bread crumbs
2 Tablespoons melted butter

Preheat the oven to 350 degrees. Blend the
ricotta, egg, Parmesan and season to taste
with salt and pepper. Blend in the ham.

Stuff the artichokes and set them in a
baking pan. Add some water to the bottom of
the baking pan.

Sprinkle breadcrumbs and melted butter
over the top and bake for 30 minutes or
until the top is golden. Yield: 4 servings
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Asian Stuffed Artichoke with SeafoodIngredients:

one whole medium artichoke
1/2 cup coconut milk
1 tsp. red curry paste
one egg
1/2 tsp. all-purpose flour
2 tsps. fish sauce
1 tsp. sugar
2 cleaned medium shrimp coarsely chopped
2 cleaned mussels
2 scallops
2 thin slices cleaned squid
4 Thai sweet basil leaves

Preparation:

Cut the stem of the artichoke evenly so
that it can sit up straight by itself.

Trim out any unwanted leaves, then boil
the artichoke for 20 minutes. Let cool, then
scoop out the hairy part with a small spoon.
Put it aside.

In a medium bowl, add coconut milk and red
curry paste, beat well. Next add eggs,
fish sauce and sugar. Mix well.

Finally add all other ingredients and lightly toss.

Scoop mixture and place into the artichoke and
steam for 30 minutes. This can be
served as an appetizer or side dish.

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Carciofi Farciti (Greek Stuffed Artichokes)

Prepare 8 small artichokes by cutting off
at least a third of their tops. Don't
bother to remove the choke at this stage.

Drop into boiling salted water and boil
for 10 minutes. Drain upside down in a
colander. When cool enough to handle,
remove the coarser outside leaves and the
central leaves and the choke, to make
cups.

Mix together 100 g of finely chopped ham,
100 g chopped cooked chicken, 2 tablespoons
of cream (or use evaporated skim milk),
chopped parsley, salt, pepper and a pinch
of nutmeg. Stuff the artichoke cups with this mixture.

Put the cups into an oiled baking dish,
sprinkle with grated Parmesan cheese and
bake in an oven preheated to 220C for
about 15 minutes.

Serve.

Makes 4 servings.