Makes 4...
4 Artichokes - cut stems off... use kitchen sissors to cut the thorny part off bottom leaves - with a sharp knife, cut off the tops (about 1/3 or more of the Artichoke) with sawing motion, and rinse with cool water
Wrap each Artichoke in aluminum foil and steam in steamer about 30 mins.
While Artichokes steam - do the following...
Puree in blender til smooth:
1 med. onion
2 eggs
4 oz milk
2 oz olive oil
2 T. lemon juice
a 6 in. strip of Anchovie paste from tube
couple dashes of garlic powder
good dash or 2 of hot sauce
black pepper to taste
some seasoning salt (1/2 teaspoon)
in large somewhat shallow pan mix 6 oz parmeson cheese and 8 oz of seasoned Progresso bread crumbs together
When Artichokes are finished steaming - open foil and let cool til you are able to handle them without burning yourself, then spread the leaves apart slightly and use grapefruit spoon to clean the choke out the middle - being careful to not remove the heart of each Artichoke
Pour the wet mix from blender into the dry crumbs and mix well with hands - should be neither too dry or too wet - if so, adjust with a bit of milk or some dry crumbs... should be a good workable consistancy
hold one of the Artichokes with the left hand and with right hand start stuffing between each leaf with the dry mix starting from outside, (work them in a circle) working toward the middle of each Artichoke - top each center with a couple spoons of the mix - then top each with thin slice of lemon and a pat of butter
Have 4 sheets of foil ready to recieve the finished stuffed Artichokes - these will freeze well for about a week - I usually freeze 2 and bake 2 for hubby and self
on the ones you will be baking... wrap the foil around the Artichoke to hold leaves together nicely, but leave the top open - bake about 35 mins in preheated 375 degree oven
Serve as a sidedish and enjoy! These make nice gifts to bring to family get-togethers! To eat - pull leaf away from the stem, stuffing should remain on it, use teeth to scrape Artichoke meat clean... hard to describe but some peeps don't know how to eat them... there is a pulp to the leaf and it should be eaten along with the stuffing... when most of the leaves are gone - divide the heart and eat with that extra stuffing from the top of the Artichoke!
This is one of my familys favorites - the kids always begging me to make them!
Free Forum Hosting
Important Announcement
First 