How to Stuff Artichokes

  Stuffed Artichoke

On a veranda in the tiny walled hill town of Ceri, I had my first stuffed artichoke.  While my companion enjoyed a side of beef, I savored the complexity of an artichoke filled with cheese and spices.   While he might have been ready to share a bite of his, I wasn't.  As a result, I have made up for my selfishness many times over.  This dish is a symphony of flavor and perfect for company or the main course on a busy weeknight.  I prepare them ahead of time and heat them up when it is time to enjoy.  This is how to do it.

  • 5 whole artichokes
  • 1 tbsp Olio do Panne
  • 4 oz provolone cheese, shredded
  • 1 cup Italian Bread Crumbs
  • 1 clove garlic, minced (optional)
  • 1 small stalk  celery, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 (2 oz) cans anchovy fillets, chopped
  • 1 tsp Worcestershire sauce
  • 1 tbsp olive oil, or as needed
  • 1 tsp Rosemary, Hot Pepper & Garlic Vinegar

Stuffed Artichoke

Prepare the artichokes by slicing off the bottom of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard. Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil.  Boil for10 to 15 minutes, or until some of the leaves are floating in the water; drain and cool.  In a medium bowl, mix together the breadcrumbs, Olio do Panne, cheese, olives, parsley, garlic, celery and bell pepper. In a small bowl, stir together the Rosemary, Hot Pepper & Garlic Vinegar, anchovies, Worcestershire sauce and olive oil; stir into the breadcrumb mixture.

Tear off one large square of aluminum foil for each artichoke. Place an artichoke in the center of a square and tuck about 1/2 teaspoon of the cheese mixture under each leaf. Bring the foil up around the artichoke leaving the top open. Place a wire rack or steamer insert into the bottom of the large pot. Fill with about 3 inches of fresh water, or so that the artichokes remain above water level. Set artichokes in the pot upright and bring to a boil. Cover and let artichokes steam for about 3 hours. Remove from the pot and allow to cool to room temperature before serving.

 

More ideas from the boot:

 

Photo Credit:  Julie Cecchini


St Patrick's Terrine

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St Patrick's Day holds a special place in my heart.  It comes at a time when life is blossoming and the rays of the sun have a new sparkle.  Pretense and expectations are left at the door.  It's a time to celebrate our lives and the people who make it special.

A couple years ago Mark Darragh shared his recipe for this festive dish.  He actually emailed it to me from an Irish Pub in Manhattan after the parade.  "When you slice it you see the Irish Flag."  We've made a couple changes.   Parsnips and sweet potato are under utilized gems we just cant get enough of.  

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Blend  sweet potato together with a pinch of Beau Monde Seasoning, Sea Salt and White Pepper and 1 egg and place in bottom of a greased loaf pan.  Steam parsnips until tender, mash and mix with sea salt and white pepper to taste.  Fold in 1 large egg and butter, spread - layer on to of potato mixture. Blend spinach,  a pinch of Beaumonde, the juice of 1/2 lemon and 1 egg - mix well and layer on top of the potato mix. Bake in 350 oven until set but not browned, about 20-30 minutes. Do not try and slice right away. The terrine has to set up. It can be chilled for 2 hours and served by the slice or even heated up if you prefer. 

 

More fresh ideas for this special day;

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Photo Credit:  Julie Cecchini


Roasted Beet Casserole

  Roasted Beet Casserole

I love beets!  Fresh, pickled, roasted you name it.  Last week I lived off beet hummus and all the healthy options I could dunk into it.  Ironically I was catching up on missed episodes of Portlandia and laughed until I cried upon watching the 911 Beet Emergency skit.  This healthy and yummy meatless meal is in honor of Carrie Brownstein and Fred Armisen.  Go Beets!

Roasted Beet Casserole

Roasted Beet Casserole

Preheat oven to 425f.  Add squash, onions, kale and radish to a casserole dish greased with 1 tbsp of the coconut oil.  Roast for 25 minutes or until the vegetables are tender.   Combine seasoning and tofu or cheese and spread over the vegetables. Add lentils, kale and then top with beets for the last 5 minutes or so. Melt remaining coconut oil and mix with seeds, almond flour and oats.  Salt and pepper the topping to taste.  Spread topping over the casserole.  Reduce heat to 350 f and bake for another 20 minutes or until the topping has browned to your liking.

Roasted Beet Casserole

This dish is great frozen.  I like to make it ahead of time and divide into lunch sized portions.

 

More for Beet Lovers:

 

Photo Credit: Julie T Cecchini