When I was young some 60 years ago my mother made aritchokes two ways; one with breadcrumbs (recipe #(3)and one with ground meat which was actually the same reicipe as the one for Italian meatballs. They were both excellent dishes and we loved them both. The following recipe is the one with ground meat and well worth trying. Let me know what you think of it ENJOY
INGREDIENTS:
3 to 4 ripe artichokes; but not with black edged leaves and
certainly not one that is dry looking or not ripe enough
so that it is not ready to eat. cut about a half an inch off the bottom
(cut the stem off and sav it as it is close to tasting like
the heart of the artichoke when you cook it in water)
MEAT STUFFING RECIPE
INGREDIENTS:
3 to 4 ripe artichokes (dark green,
not black on the leaves; not dry looking,
not light green or not ripe)
RECIPE FOR MEAT STUFFING
1 lb of ground chuck or equiv
1 cup of Italian bread crumbs mixed with
2 tab of Italian seasoning herbs
1/2 cup of parmesan cheese
1 large egg
5 cloves of garlic, peeled and minced
1/2 tsp salt
1/2 tsp pepper
DIRECTIONS
1. put the ground chuck into a fairly large
bowl
2. add the bread crumbs, garlic, salt and pepper
and the one egg
3. mix until all the ingredients are incorporated
4. open the leaves on the artichokes to accomodate
the meat.
5. stuff the meat inbetween the leaves
but leave a 1/4 inch on top
6. put the artichokes in a roasting pan
that has 2 inches of water in the bottom
and bake in a 350 degree oven for about
45 minutes
7. now mix 1 cup of bread crumbs with 1/2 cup
of parmesean cheese, 3 tab of virgin olive
oil, 1/4 tsp salt and 1/4 tsp pepper and mix
it well and put it on top and with one egg
mixed in a cup for an egg wash which you spoon
over the bread crumb topping and put the
artichokes back in the oven under the broiler
for about 10 minutes or until the top browns
8. make 3/4 pound of thick spaghetti according
to the box and after you remove the artichokes
from the roasting pan add
No comments:
Post a Comment