Monday, August 18, 2014

Rosie Makes Stuffed Artichokes.

 I'm making stuffed artichokes today

 We found some lovely artichokes
up at Tarheel Produce in Seagate shopping center.
$1.00 apiece.

Here's how I prepare an artichoke for stuffing.
 Slice the stem off so that the artichoke sits evenly
and slice off the top.
 Slice in half exposing the choke -
that fuzzy part in the middle.
 Stand back and admire the beauty of the artichoke.
 I love God's patterns of nature.

 Slice each half in half.

 Carefully slice the choke and purple leaves out.

 Repeat with each quarter.

 I liked this picture.

Immediately after removing the choke from the artichoke quarters,
drop the heart into acidulated water to keep the heart from oxidizing.
Add enough water to a pan to cover the artichokes
and squeeze the juice of one lemon into the water.
Throw in the lemon for good measure.
As you cut the choke out of each quarter,
toss the artichoke into the water.

Put pot over medium high heat,
bring to a boil,
reduce to simmer,
and cook until heart is tender -
30 - 40 minutes.

While the artichokes are cooking,
make the stuffing.

Rosie's Stuffing 
And this would be so good on so many things.
Poisson en papillote, for example.

2 Roma tomatoes, peeled, seeded, juiced, and chopped
zest of one lemon
juice of one lemon
3 garlic cloves, minced
1 tsp capers
2 TB blood orange olive oil
1 TB Olio Carli extra virgin olive oil
1 tsp chopped mint
1 TB chopped parsley
1 TB chopped basil
1 cup homemade baguette pieces, toasted
Mix all ingredients except bread cubes.
When you're ready to stuff the artichoke,
mix in the toasted cubes and toss to coat.

 My chopped herbs.

 Tomatoes, lemon zest and juice, capers.

 Add in the garlic.

 And the greens.


 Add in toasted bread cubes.

 Reassemble the quarters of your choke.

Add filling and melt some butter for dipping.


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