Saturday, May 14, 2011
Stuffed Artichokes
I had stuffed artichoke for the first time a few weeks ago while we were on vacation in Florida. We ordered it as an appetizer at a restaurant and loved it! As I mentioned yesterday, I found some baby artichokes on sale earlier this week and knew I wanted to try and make my own Italian stuffed artichokes. Today was the perfect day to try. Jeff is studying all day so I had some fun in our little kitchen.
Ingredients:
-Put the artichokes in boiling water and cover. Simmer them for about 10 minutes (for small artichokes) or 15-20 minutes for a large one. You will know when the artichoke is done if a knife can easily slice through the stem that is left or when the leaves pull off easily.
-While artichokes are boiling, prepare the stuffing. Combine all of the ingredients into a medium sized bowl.
-Once artichokes are finished boiling, allow to cool for a few minutes. Then, remove the heart in the center with a spoon.
-Stuff the center and the leaves with the stuffing. Bake in the oven at 350 degrees for about 15 minutes.
- 4 baby artichokes
- 1/2 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1/2 cup shredded Parmesan cheese
- 1 small onion, diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
-Put the artichokes in boiling water and cover. Simmer them for about 10 minutes (for small artichokes) or 15-20 minutes for a large one. You will know when the artichoke is done if a knife can easily slice through the stem that is left or when the leaves pull off easily.
-While artichokes are boiling, prepare the stuffing. Combine all of the ingredients into a medium sized bowl.
-Once artichokes are finished boiling, allow to cool for a few minutes. Then, remove the heart in the center with a spoon.
-Stuff the center and the leaves with the stuffing. Bake in the oven at 350 degrees for about 15 minutes.
Cutting off the pointy leaves was a bit tedious but not too bad.
I'm not sure if I have ever told all of you about my tattoo. It might be on our meet us page, but in case you have never read it I'll fill you in since it often makes an appearance on the blog while cooking :) It says "compassion" in Hebrew. I got it in college, I think my sophomore year. I absolutely love it and have recently considered getting a second tattoo, only in Greek. I would love to have one in both languages of the Bible (the Old and New Testament). Do you have any tattoos? If so, what do they mean?
The stuffed artichokes looked similar before and after cooking, but they were definitely more tender once baking for a few minutes. Simply pull off the leaves and enjoy the stuffing!
Looks like we have a lot of artichoke to eat considering there are only 2 of us and I made 4 of these babies! I'll probably save 2 for tomorrow's lunch or dinner.
How do you normally eat artichokes? This may just be my new favorite way.
Jeff is studying so I'm off to play with Ollie outside. Later we are shooting (with our camera of course) some adorable children! I'll be sure to share the pictures tomorrow.
I'm not sure if I have ever told all of you about my tattoo. It might be on our meet us page, but in case you have never read it I'll fill you in since it often makes an appearance on the blog while cooking :) It says "compassion" in Hebrew. I got it in college, I think my sophomore year. I absolutely love it and have recently considered getting a second tattoo, only in Greek. I would love to have one in both languages of the Bible (the Old and New Testament). Do you have any tattoos? If so, what do they mean?
The stuffed artichokes looked similar before and after cooking, but they were definitely more tender once baking for a few minutes. Simply pull off the leaves and enjoy the stuffing!
Looks like we have a lot of artichoke to eat considering there are only 2 of us and I made 4 of these babies! I'll probably save 2 for tomorrow's lunch or dinner.
How do you normally eat artichokes? This may just be my new favorite way.
Jeff is studying so I'm off to play with Ollie outside. Later we are shooting (with our camera of course) some adorable children! I'll be sure to share the pictures tomorrow.
8 comments:
Ii usually just steam mine, but this looks yummy! I have 3, one in Hebrew as well. Here they are. http://www.elleinadspir.com/2010/08/da-plane-da-plane.html
I'll have to try this! And, I have 2 tattoos! The first one I got is on my hip, and it's my name (Kate) in the Tengwar Elvish script from Lord of the Rings, and my second one is on my ankle, and it's the Celtic Trinity! :)http://www.facebook.com/media/set/?set=a.139506692747742.18152.100000652351386 That's a picture of the Trinity!
Mm, looks tasty! My family usually just steams them and serves them with butter. They're relatively uninteresting that way, though. I'm mostly just interested in the hearts. My great-gma taught me how to make them stuffed just like that... so yummy!
Did you mean, remove the choke or the heart??
i can only imagine how these taste like! would love to have them stuffed! likewise I've only had them steamed and eaten with butter and lemon juice!
These look so good! I have always loved having stuffed artichokes at Italian restaurants and when I go to a grocery store, I always longingly stare at them (for real!) and hope to make something delicious with them. This is such a great recipe, I will be sure to try it.
I have 2 tattoos:
1. A small heart under my left boob (and heart) that says "True" under it. This is to signify to be true to myself and basically... f the haters.
2. I have a camel on my right front shoulder and inside it in small initials are KMD. This is because my grandma just died last year (at 98!) and she was easily the most influential woman in my life (founded green peace in Egypt!) and I'm Egyptian. The KMD stand for "Kim, Melissa, Danielle" - my 2 best friends from College are the K and D.
Melissa-I always stared at artichokes too, kind of wondering what the heck they were and how to cook with them! VERY cool that you are Egyptian-love the meanings of your tattoos :)
I am hosting an artichoke-themed linky party this week as part of our Fresh Produce Tuesday series at 2Sisters2Cities.com. I would love it if you linked this recipe up!
-m
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