STUFFED ARTICHOKES
(given to me years ago by Aunt Julia)
Based on 4 artichokes
Cut the stem off the artichoke so you have an even bottom.Cut off from top one third of artichoke.
Trim the artichoke leaves tips -going all around like flower petals-and remove the lower leaves of bruised ones.
Pry open the leaves to create space-and soak in Cold water with Salt and quarted lemon slices for 10 minutes
Shake out excess water-Drain upside down.
Stuffing: Shake out water, and stuff artichokes deeply between
2 pcs of finely chopped garlic as many leaves as you can stuff the stuffing in.(The more
Italian style breadcrumbs(cup and half) put the tastier.)
Grated Parmisian cheese (about a cup)
Pinch each of salt and peppr
Lots of fresh chopped fresh Parsley
(optional: chopped salami)
In dry empty high side heavy quality pot (that will fit very tightly) the number of artichokes you are cooking)put stuffed artichokes in pot so they fit tightly-so they won't tip over when cooking)
This step makes the difference between dry artichokes or soft tasty ones: Very slowly drizzle good quality olive oil into each artichoke into each spaced leaf as the stuffing will absorb-until no more oil can be poured.
Put some salt and pepper into the pot between the artichokes(not on or in the artichoke)
Cut a fresh lemon in wedges or slices and put between artichokes.
Either using the faucet or a cup fill the pot with cold water (do not get water in the artichokes) until the water reaches just below the level of the top pf the artichoke.
Put pot on stove with high heat and Cover with lid.
When water boils - immediately lower to very low -just a simmer.
Cook slowly with tight cover on pot for anywhere to one to one and a half hours.
Test for doneness by pulling out a mid-center leaf and test if meaty bottom end of leaf is soft enough to pull between your teeth.
You can make up to eight artichokes at a time, increasing the stuffing quantity-as long as you have a big enough pot to hold the artichokes tightly.
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