Italian Stuffed Artichokes
November 5th 2009 19:11
Category: No Category
Artichoke in Bloom
First, I'd like to apologize for being so tardy lately. As I've stated in my other blog I've been ill and in the hospital lately, every thing is now fine and I hope to be able to continue my blogging from now on without too many interruptions. I also hope to get back to cooking and inventing recipes now. Also, thank you for sticking with my blogs and for remaining faithful to them.
I have a collection of some very old cookbooks, some are published by the big publishers and some are local or organization cookbooks. The one I use a lot is one that was published in Louisiana and has many regional recipes and some not so regional.
One of my favorite is their Italian Stuffed Artichokes. I used to get these by my Great-Aunt Lucile. She was my father's aunt and a wonderful lady, Welsh by breeding, Sicilian by marriage. It's funny but many of my great-aunts married Sicilians, as did my grand-mother. I've often wondered if there is a relationship between the Welsh people and the Sicilians, I can't find one but they seem to be drawn to each other. <big smile on my face>
Reproducing my Aunt Lucile's recipe is almost impossible, but this comes very close, without the ground beef. I like the ground beef because it makes this a complete meal without fixing a separate protein dish but I do usually add toasted Italian bread and a tossed salad. Neither is necessary but they are nice to have. These are usually added only when I have someone else to feed, because I don't make that much for myself.
The artichoke (Cynara scolymus) is a type of thistle in the Family Asteraceae. The edible part of the plant is the base (receptacle) of the flower head in bud, properly called a vegetable as it is harvested well before any vegetable develops. The "bud" is sometimes called globe artichoke, French artichoke, or just choke, to avoid confusion with the Jerusalem artichoke, a different plant.
Finding very large, affordable artichokes around here is very difficult, I try but finding them, when I can't find the large ones I settle for the ones I can find, if they are in good condition and not turning gray and wilted. Do not ever buy an artichoke that isn't very green and healthy looking, they tend to taste horrible.
Ingredients:
Four to six Artichokes, depending on size
1 large can Italian seasoned bread crumbs (if you make your own make sure they are very finely ground and very well seasoned with Italian herbs)
1 Bunch fresh parsley
4 Large cloves garlic, finely minced (use 6 if the cloves aren't large or if you love garlic and want more of it)
1 – 1 ½ cups grated Romano cheese (do this to personal taste, but should be strongly flavored)
salt and pepper to taste
1 loaf white bread; empty bread from plastic to a brown paper bag at least 2 to 3 days before making this dish (the bread should be stale but not hard)
Very good Extra Virgin Olive Oil
Preparation of Artichokes:
Cut off stems to bottom of artichoke; the vegetable should remain standing when set upright
Cut off ½ to ¾ inch from top of with very sharp knife
With scissors trim tip of leaves approximately ½ inch
Soak in cold water, with some lemon juice while assembling the stuffing
When the stuffing is ready:
Turn upside down on paper towels to drain
Mash down with palm of hands to open leaves
Dressing – Artichokes:
Bread, garlic and cheese should be prepared in a blender or food processor
Mix all ingredients in a large pan, except the parsley, salt, pepper and olive oil; Cook lightly, do not over cook the hamburger as you will be cooking it further
Add chopped parsley and salt and pepper to taste
Starting with the driest artichoke, go around the artichoke, opening the leaves with one hand and filling with the other, pack as full as you desire
When the artichokes is filled, place fingers in the top and pull apart to expose the choke; with a spoon, pull out the fuzzy choke (it will literally choke you if you try to eat it, a very uncomfortable feeling, itchy to say the least). Stuff the center with as much filling as you wish.
In a large pot, place artichokes in the bottom, standing on end (usually only two to three will fit in a large pot); drizzle with 2 – 3 tablespoons olive oil, being sure that some drips down the sides
Pour 1 inch of water or white wine (you can mix the two if you wish) in the bottom of the pot and steam over low heat until done (fork in base of artichoke comes goes in easily); this is usually 30 to 45 minutes depending on the size of the vegetable. Also, it is done a leaf pulls off easily
Serve when hot with fresh Italian bread, toasted or just warmed in the oven.
Artichokes really don't go with wine but if you like wine try a sweetish, but not overly sweet white wine.
| 122 |
| Vote |
subscribe to this blog
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Glad you are ok and looking forward to reading your new posts.
Take Care
Comment by FoodMage
I and Me
Just Writing
Thanks for the welcome back.
Janice
Comment by Helen Randell
Rough Cooking
Comment by Anonymous
I and Me
Just Writing
How I envy you. I live in a climate where it is not, supposedly, possible to grow artichokes. The ones we get here are not all that appealing or they are way too expensive so I don't get as many as I'd like.
Do you find them hard to grow?
Janice