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Tuesday, February 7, 2012

STUFFED ARTICHOKE APPETIZER


Artichokes always reminded me of a flower bud ready to bloom. Indeed they're giant thistle flower buds. I enjoy their versatility in cooking. Although the outer leaves are though and not edible the very ends of those leaves are fleshy and delicious. I cook artichoke hearts in olive oil,  make artichoke dip with them, cook them in stew, stuff them and use them in salads or stuff and eat the outer leaf ends and heart.  The stuffing I make is easy. For two large artichokes I used vthe following:

1 Cup of bread crumbs or (Panko)
2  Large cloves of garlic (finely chopped)
1/2 Cup of Parmigiana Regiano cheese-grated
1/3 Cup chopped fresh parsley                       
4 Tbsp of olive oil  divided (2 Tbsp for stuffing)
1 Cup Water.
*Salt and Pepper to taste*
Mix everything in a bowl and set aside.
Trim the spiky/thorny tips of the artichoke leaves with a pair of kitchen scissors. Cut straight across the top and gently pull apart the leaves and place it in a large pot or microwave safe dish adding  water (check your  microwave guide for fresh vegetables) par boil for 10 minutes until most of the water is evaporated (add more water if needed-they absorb water as they soften).  Remove carefully from pot and turn them upside down to drain any excess water. Once cool enough to handle,  place a teaspoonful of the stuffing between each leaf. Place the stuffed artichoke on a foil lined oven tray and drizzle the remaining oil over it. Cook for 10-15 minutes or until leaves turn brown. 
There is no proper way of eating this other than scraping off the soft part with your teeth and discarding the leaf. Continue eating the stuffed leaves this way until reaching a fury or fuzzy part in the center. This part is the "choke" and it can be scraped or scooped with a spoon or cut out with a knife revealing the beautiful fleshy "heart".  Now, this is the part that you can dip in lemon juice, vinaigrette or any sauce your heart desires. I prefer squeezing lemon juice on mine.  My choice of beverage was beer but my husband opted for a glass of white wine which was an excellent choice.                                                                                                                                                      
 This certainly isn't a date night dish and don't make any plans of kissing the frog and turning him into a prince with all the garlic. Just have lots of napkins and paper towels to avoid having to lick your fingers.....


16 comments:

Ivani said...

Adoro alcachofras,assim recheadas deve ter ficado maravilhosa!
Receita ótima!
Ótima tarde.
Bjs
Ibani

Librarian said...

Nought wrong with licking your fingers with such a lovely dish! My parents make artichokes similar to you; I have, so far, never made them myself.

Gio said...

very good! I love artichokes :P

MARCO PASHA said...

Good Morning Ivani, thank you for your comment. Have a great day

MARCO PASHA said...

Good Morning Librarian, just give it a try, my recipes are easy to follow. Have a good day

MARCO PASHA said...

Good Morning Gio, we have something in common

Flò said...

Ciao Marco, una ricetta dall'origine dell'italia meridionale!! Buonissima.

Mónica Álvarez Lama said...

Hello Marco:

I love artichokes.


Bye Bye from Chile

Una Semplice Passione said...

I don't know what it is with artichokes and me. They are never tender after I prepare them. Nothing. I think it just isn't meant to be, for me. But I do adore artichokes!! However they are prepared and they are indeed beautiful to look at. Prepared this way they look so yummy!!!

Al Cuoco! said...

Happy Valentine's Day you too!! take care :)

VA DE PAN said...

I love artichokes, great post!!!!!

MARCO PASHA said...

Hello Flo, yes it is

MARCO PASHA said...

Hello Monica Alvarez Lama, thank you for stopping by

MARCO PASHA said...

Hello Una Semplice Passione, thank you for your comments

MARCO PASHA said...

Hello Al Cuoco, thank you

MARCO PASHA said...

Hello Va De Pan, thank you for stopping by