There's nothing like walking past a grocery stand in July or August and spotting large, bulging, army green artichokes. It's like revisiting a good old friend you only get to see once a year.
Stuff, bake, boil, or fry them -- you just can't get enough of this vegetable's delicate taste and hardy texture. The shape and feel of its prickly leaves pique your interest, while all you want to do is dig for its most treasured treat. Once you bite into the heart, your taste buds feel like they've struck gold.
OK, so maybe you don't feel a strong amore for the artichoke. Maybe you just want a couple of no-hassle recipes that you can cook up for your family and friends. Either way, enjoy these recipes this season ... before these green vegetables bid us farewell.
Stuffed Artichokes
4 whole artichokes
1-1/2 large garlic cloves
minced 1-1/2 cups
breadcrumbs (Italian-style)
1/2 cup olive oil
1/2 cup Parmesan cheese, grated
1/2 cup pine nuts
1 lemon
4 tablespoons vegetable oil
To Prepare Artichokes: Cut pointy ends off artichoke leaves and stems. Place artichokes in a saucepan with 2-3 inches of boiling water. Cover and steam for about 45 minutes. When a leaf pulls off easily, artichokes are ready. Pour cold water over them to cool, and place them in an oven-safe dish. Use a spoon to dig out prickly white fuzz attached to hearts. Preheat oven to 350 degrees F.
To Prepare Stuffing: Mix breadcrumbs, olive oil, garlic and Parmesan cheese in a bowl. Heat vegetable oil in a frying pan, stir in pine nuts until lightly browned, then add pine nuts to stuffing mixture. Fill middle section of artichokes with stuffing, and spread stuffing between leaves. Squeeze lemon over each artichoke. Bake for 40 minutes.Artichoke-Filled Hearts4 whole artichokes1/2 cup chopped beef, lamb or pork1 bunch of scallions, diced2 white onions, diced 1 tablespoon, plus 2 tablespoons olive oil 1/2 cup lemon juice Salt and pepper to taste To Prepare Artichokes: Place artichokes in a saucepan with 2-3 inches of boiling water. Cover and steam for about 35 minutes. Pour cold water over them to cool, and place them in an oven-safe dish. Peel off leaves and use a spoon to dig out prickly white fuzz attached to hearts.To Prepare Filling: Heat 1 tablespoon of olive oil in a large skillet. Saute half of diced onions. Add chopped meat and scallions, cooking only slightly. Roll meat mixture into little balls and fit into top of each artichoke heart. Heat 2 tablespoons of olive oil in a skillet and saute remaining half of diced onions. Add stuffed artichoke hearts and lemon juice. Cover pan and heat until meat is fully browned.This dish is delicious served on a bed of white rice.
Source: Health & Wellness
