Artichokes With Lemon Stuffing
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 4 medium artichokes -- trimmed and rubbed with lemon juice
- salt and black pepper -- to taste
- 2 large garlic cloves -- peeled and finely chopped
- 6 medium shallots -- peeled and finely chopped
- 2 cups fresh white bread crumbs
- 1 cup chicken broth
- Lamb
- grated zest of three lemons
- 1/2 cup extra vrgin olive oil -- plus
- 4 tablespoons extra virgin olive oil
- Water
- 1/2 cup finely chopped italian parsley
- juice from half a lemon
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1. Blanch trimmed artichokes in plenty of well salted boiling water for about 10 minutes. Remove from pot and plunge artichokes into a large bowl of ice water to stop cooking. Drain upside down on paper towels. Spread the center portion of each artichoke and remove the hairy "choke".
- 2. Mix bread crumbs with the grated lemon zest and lemon juice to taste.
- 3. In a large skillet, cook shallots and garlic in one half cup olive oil until just softened and translucent. Add bread crumbs, blend well and season with salt and pepper to taste. Add chopped parsley and blend.
- 4. Preheat oven to 350 degrees.
- 5. Fill the center of each artichoke with bread stuffing, then place in a baking dish just large enough to hold them tightly. Drizzle each artichoke with one tablespoon olive oil, then pour on chicken broth. Cover the baking dish lightly with foil.
- 6. Place in the middle of the preheated oven and bake for approximately one hour, removing the foil about half way into the cooking. Remove from oven when the leaves are easily pulled from the artichoke.
- Artichoke Love (March 2-8) Mauny's Kitchen Table, 1998 Mauny Kaseburg. The Food Bunch: Seattle, WA http://www.maunyskitchen.com HANNEMAN
- Notes: "Artichokes, lemon, garlic and good olive oil - the stuff culinary dreams are made of! Use these as a first course or as an accompaniment to a leg of lamb or roasted chicken - a great way to welcome Spring and besides California artichokes are at the height of the season in March, April, and May." --Mauny
- Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra http://www.grassrootsrecipes.com
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Baking dish
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Colander