Stuffed Artichokes

I heard you salivating…

Ever since I posted this picture a few weeks ago, there’s been a ton of interest.

Well, here’s my recipe for how to make these delicious Stuffed Artichokes. As you’ll note in the recipe below, if you use a Pressure Cooker, these artichokes cook in only 10 minutes – easy and quick!

MAKE YOUR OWN RECIPE

Using this recipe as background on the ingredient and technique, you’ll know how to cut, clean and cook artichokes. Now, how might you make your own recipe? What if you:

Vary the cheese?

  • Pecorino romano, asiago, blue cheese and most any other hard/semi-hard cheese will work

Mix up the meat?

  • Chorizo, ham, bacon, pancetta, sausage, shrimp, crab, and even chicken are options.

Add veggies?

  • Shallots, carrots, mushrooms, tomatoes and most any minced vegetable can be incorporated.

Diversify the flavors?

  • For a Spanish version, use chorizo and manchego.
  • For a Greek version, use lamb sausage, oregano and feta cheese.
  • For a California twist, add blue cheese, walnuts and apples.
  • For a luxurious feel, add crab and tarragon and serve with a hollandaise dipping sauce.

You get the idea… Now, please share your recipes!!

Stuffed Artichokes

Ingredients:
¼ cup – Olive oil
4 cups – Bread crumbs
6 – Garlic cloves, minced
2 cups – Parmigiano-Reggiano, grated
½ cup – Prosciutto, minced
½ cup – Italian flat-leaf parsley, chopped
1 tsp – Salt
½ tsp – Pepper
4 – Artichokes
2 – Lemons (one halved and one juiced)
1 cup – Chicken broth

Method:
1. Toast bread crumbs in a pan or in the oven until golden brown– cool and then toss with garlic, cheese, prosciutto, parsley, salt/pepper and olive oil
2. Prepare artichokes by cutting ½ off the top with a serrated knife, trimming off the stem so that it can stand upright and then cutting about an inch off all the remaining leaf tips with kitchen shears – cut one of the lemons and use it immediately to rub the sliced artichokes to prevent browning
3. Separate the leaves with your fingers and open up the artichoke to expose the fuzzy choke – scoop it out with a grapefruit spoon or small spoon
4. Spoon about 2 tbsp stuffing into the cavity of each artichoke and 1 tsp stuffing between each leaf (work from the bottom up) – use your fingers to get the stuffing in
5. Add chicken broth and lemon juice to the Pressure Cooker pot
6. Preheat Broiler in your oven
7. Place the artichokes top up in the Pressure Cooker pot*, lock lid and set timer for 8 minutes at High Pressure (or use timing recommended by your manufacturer’s instructions).
8. Release pressure and remove lid, tilting away from you
9. Place artichokes top up on a parchment-lined baking sheet under the broiler until you see browning (it only takes a few minutes so watch carefully)
10.Serve immediately – I enjoy them without a dipping sauce but feel free to add one

*If you don’t have a Pressure Cooker, place them in a Steamer for 1 hour. To make your own Steamer, add the liquid to the bottom of a pot, place a metal colander on top (make sure its bottom doesn’t sit in the water but rather sits just above the water), bring the liquid to a boil, place the artichokes inside the colander and cover the top with a lid

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