02 September 2009
Stuffed Artichoke Recipe
Yesterday I made up a stuffed artichoke recipe that was really delicious.
I didn't measure out the ingredients so I'm going to just give estimates here. The consistency of the bread stuffing should be moist but not soggy.
4 big artichokes steamed and center prickly portion removed
1 stick of butter
2 Tbsp of Extra Virgin Olive Oil
About a cup of Italian flavored bread crumbs
1/2 cup of freshly shucked peas
1 medium onion (sweet vidalia if you have one)cut into small pieces - not diced
1/2 cup of pine nuts
In a pan (I use a cast iron one because it seems to cook evenly) melt the stick of butter with the oil (adding the oil prevents burning because of the oils higher boiling point.)
I add the onions to saute them until they are transparent.
Transfer the oil/butter/onion mixture to a mixing bowl.
Add the pine nuts to the frying pan (using the butter that was left in the pan - don't clean it out before adding the pine nuts) so that they brown a little. Add the peas and stir around until they turn bright green.
Add a little of the butter/oil and onion mixture to the fying pan and stir around a little.
Add the pine nuts/ pea mixture to the mixing bowl.
Add enough bread crumbs so that the mixture is moist but not soggy.
Put the stuffing in the center of the cleaned out artichokes. Put stuffing around the sides of the artichoke flower pedals.
Put some home made tomato sauce on top (I bought a 25 lb box of tomatoes from a farm stand for 12 bucks and boiled them down into a fine sauce.)
Top with grated mozarella cheese.
Bake in 375 degree oven for 20 minutes - or until the cheese is melted and a little golden brown on top.