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stuffed artichokes

Spice up the old artichoke by stuffing them. It isn't difficult. Some of them are even beautiful. 

INGREDIENTS

This is what you need for 2 servings:

• 2 large artichokes
• olive oil
• 1 medium onion, chopped small
• 1 1 carrot, diced small
• 2-4cloves garlic, minced
• 1 cup ham, chopped very small
• 1 1 cup bread crumbs
  = 1 roll toasted, oven-dried or microwaved
• 1 cup each,
  Parmesan + Mozzarella, grated
• 2 limes, juiced
• 1 tbsp. parsley, freshly chopped
• hot pepper
• S&P

Pic1: it can be beautiful

Directions

 

Prepare the artichokes:

• Cut off the stem of the artichokes, so they can be stable.
• 2 options:
  • Cut the top off the artichokes if you intend to fill them from the top.
  • Leave them whole if you intend to cut them lengthwise.
• Steam the artichokes for 30 minutes.
• 2 options:
  • Cut the artichoke lengthwise and scoop out the center leaves and fuzz = 2 halves.
  • Use your thumbs to carefully open the flower. Pull / scoop out the inner leaves and preferably the choke as well . (Pic14-16) Removing the choke is not absolutely necessary, but it makes eating the artichoke more pleasant.
• Either way, don’t remove the artichoke heart.
• Rinse thoroughly to remove any remaining choke hairs.

Prepare the stuffing:

• The stuffing can be anything you like. Add shrimp, tomato, anything you like.
• Heat 1 tbsp. of olive oil in a saucepan over medium heat.
• Add chopped onions; ham, carrot, garlic. Sauté until soft, 10 minutes.
• Add breadcrumbs and enough water to make it a thick paste.
• Warm through while stirring. Stir in the Parmesan cheese.
• Add S&P to taste. Set aside.

Stuff the artichokes:

• Spoon the stuffing inside the artichoke center.
• Spread the leaves and get some stuffing between the leaves also.

Bake the artichokes: oven or stovetop.

• Preheat the oven to 350 ºF.
• Place the artichokes in an ovenproof dish with lid. (or go stovetop with a lidded pot)
• Pour any leftover stuffing over and around the artichokes.
• Sprinkle with Mozzarella cheese.
• Cover and bake / cook until the cheese has melted, about 20-30 minutes.

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b. I did this!

2020-01-16

I found these decent-sized artichokes at the local walmart.

 It is quite delicious, but I find that the other flavors distract too much from the artichoke itself. I think I'll stick to the bare artichoke in the future.

Do try it at least once. You never know which version you prefer until you've tried them both. The pictures tell the story.

INGREDIENTS

This is what you need for 2 servings:

• 2 large artichokes
• your sauce of choice
• cheese of your choice

Pic1: salsa-stuffed artichoke

Directions

The pictures tell the story.

 

2020-01-16

Pic2-4:

• Cut off the stem and top of the artichoke.
• Gently spread the leaves until you see the reddish center leaves.
• Pull out the center leaves until you see the seed hairs.

 

Pic5-7:

• Scrape with a teaspoon until ALL hairs have been removed.
  Be meticulous. These things are nasty like fiberglass.
• Boil 20 minutes or steam 30 minutes.
• Fill the center with your preferred sauce. Also put some between the leaves.
• Sprinkle with grated melting cheese.
• Bake 20-30 minutes at 350 ºF.

 

Pic8: pull the leaves and eat the bottom with sauce / cheese.
Pic9: the heart filled with vegetable salsa
Pic10: the heart cut lengthwise.

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c. stuffed artichokes  on the internet

All pictures below were borrowed from the internet

 

Pic11: spread the outside leaves
Pic12: choke
Pic13: no choke

 

Pic14: lemon on top
Pic15: cheese on top
Pic16: crockpot artichoke

 

Pic17: a different cut
Pic18: tomato sauce
Pic19: served in a vegetable soup

 

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