Recipe of the Week: Stuffed Artichokes

Is there anything more heavenly in this entire world than artichokes? The Globe Artichoke is actually a thistle, originating in southern Europe and in the Mediterranean.

The edible portion of the buds consists primarily of the fleshy lower portions of leaves and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke". These are inedible in older larger flowers. In France, artichokes are very popular deep fried. In Italy, artichoke hearts in oil are enjoyed. In Spain, the more tender younger and smaller artichokes are used in paella.

At Rebecca Lane – we like them steamed with salt and pepper and served with a bit of mayonnaise to dip the leaves and heart in. Recently, I have seen more and more recipes for stuffed artichokes. I found a few I liked and took parts from each.

Enjoy!

Stacy

Stuffed Artichokes
Serves 4

Ingredients:

4 large spring artichokes
4 cups fresh bread crumbs (come on people…..get some good bread and pulse it in the food processor)
2 cloves of garlic, minced
4 Tbs. Italian flat leaf parsley, chopped fine
½ cup fresh finely grated Romano or Parmesan cheese ( I also like the 3-4 cheese blends)

Zest from 1 lemon

1/4 cup lightly toasted pine nuts

salt and pepper
4 Tbs. extra virgin olive oil

4 Tbs. Mayonnaise or clarified butter (melted), optional

Directions:

1. Trim the artichokes. Cut the top off about 1/4 to 1/3 of the way down, so that you can see into the fuzzy "choke" in the middle. Trim the tops of the outer leaves with scissors to take off those nasty thorns.
2. Rinse each under cold water and try to stretch out the leaves, gently prying them open but be careful not to tear them off! With a soup spoon, carve out the fuzzy choke in the middle.
3. Mix the bread crumbs, garlic, parsley, cheese, lemon zest and pine nuts together in a small bowl. Season each artichoke with salt and pepper.
4. Holding the artichoke over the bowl, fill the choke and then stuff as much into each leaf as you can. Push the stuffing down into the choke and over the outer leaves.
5. Place the artichokes in a pot (I prefer a steamer basket) with water just touching their little bottoms. Drizzle the artichokes evenly with olive oil. Cover the pot, bring the water to a boil and then turn it down to medium and cook for 45 minutes to one hour. I know my artichokes are done when I tug on the leaves and they come off fairly easily. Serve hot with mayonnaise or butter (or nothing at all). These are also good cooked and stored and eaten cold the next day.
   

Image courtesy of Google Images