Saturday, May 29, 2010


The Artichoke! Sometimes a very misunderstood vegetable. To some it is scary and they think what might happen to them if they eat the CHOKE...nothing!!!!! Others find them hard to handle for the pointy leaves.

I admit there is something to the cleaning and preparing of artichokes for cooking. But it really is quite simple. There is a place in Chicago that serves stuffed artichokes all smothered in cheeses, oils and wonderful herbs. So worth the effort to make these at home.


4 large artichokes
4 lemons
3 tbl panko breadcrumbs
3 tbl italian breadcrumbs
1 garlic clove minced
16 oz of Gruyere or Fontina cheese grated
2 tbl cream
2 tsp fresh thyme chopped
2 tbl fresh parsley chopped
1/2 tsp cracked pepper
3 tbl olive oil

Preheat oven to 400 degrees

Bring a large pot of salted water to a boil.

Meanwhile trim the artichokes by cutting off the top inch. Cut the stem so the base is flat for baking. Remove a row of the bottom leaves. Put the artichokes in the boiling water. Cut the lemons in half and squeeze the juice into the water and put the lemons in the water. Cook for 30 minutes. Drain the artichokes and cool.

In a bowl combine cheese, cream thyme, 1 tbl parsley, garlic and pepper. In another bowl combine both breadcrumbs and 1 tbl parsley.

Place the artichokes in a baking dish with a little olive oil in the bottom. Remove the center choke from the artichoke with a tablespoon. Stuff the cheese mixture into the center of the artichokes. Stuff the breadcrumb mixture between the leaves. Sprinkle the tops with olive oil. Bake until the cheese is melted and the breadcrumbs are golden brown...about 25 minutes. Drizzle with a touch of good olive oil and serve warm.

My mouth is watering!!!!


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