Recipe: Walnut-Stuffed Artichokes (blender or food processor)

WALNUT-STUFFED ARTICHOKES

"This recipe, from the files of cookbook author Marion Cunningham, offers a nice alternative to a salad this time of year, when fresh salad greens are scarce. Baked bread crumbs, walnuts and fresh garlic are spooned between the leaves of a cooked artichoke, and it is served hot or chilled, with a lemon wedge. It could also serve as an appetizer or even a light lunch."

4 artichokes
4 slices bread
2 large cloves garlic, finely chopped
3/4 teaspoon salt
6 tablespoons olive oil
1/2 cup finely chopped walnuts

Bring a large pot of water to a boil. Peel the coarse fibers from the artichoke stems. Remove the tough, bottom leaves and then slice 1 inch off the top of each artichoke. With scissors, snip off the prickly tops of the remaining side leaves. Drop the artichokes into the boiling water and boil them gently until the bottoms of the chokes are tender when pierced with a fork, 15-20 minutes. Remove the artichokes from the water and turn them upside down on a large plate to drain.

While the artichokes are cooking, prepare the crumbs. Tear each slice of bread into 5 or 6 pieces and put them in a blender or food processor. Note that each slice of bread makes about 1/4 cup when crumbled. Blend a few seconds until you have crumbs. Spread the crumbs on a baking sheet and dry them in a 250-degree oven until lightly golden, about 15 minutes.

Toss together the crumbs, garlic, salt, olive oil and walnuts in a bowl to mix well. Using your fingers, separate the artichoke leaves so they open up a little. Spoon a small amount (about 1 teaspoon) of stuffing between the leaves until it is all used up. Serve warm or chilled.

Makes 4 servings
Sources: Marion Cunningham and the Walnut Marketing Board