This recipe is for one artichoke. I'm at a point where I don't measure when I cook, so the measurements will be approximate. This is for you C, Ch, R, and S,
1 fresh artichoke. If the leaves are wited, skip the artichokes that week.
With a sharp knife cut the stem off as well as the points of the largest (tallest) leaves. Then strip off (by hand) the first outer layer of leaves. Use your thumbs to open up the center, pulling outward to stretch the center open to receive the stuffing.
*One cup of bread, cubed. Day old bread is the best kind to use.
*1/4 t salt (hopefully pink salt) If you increase the recipe, don't increase this as much as the other ingredients. One half to three quarters teaspoon for four artichokes works well.
* Pepper to taste
* 1/4 stalk of Celery cut in small pieces
* 2 T onion, cut in small pieces
* parsley to taste
* 1 1/2 t olive oil - a splash more for the water they cook in
* 1 T butter
Mix all of these ingredients together, well, except the butter
Stuff the dressing in the center of the artichoke. If you have too much you can stuff some between the leaves.
Place the artichokes, upright, in an appropriate sized pan. Fill the pan with water a bit lower than the center (half way up the side of the pan.) of the upright leaves - about 2 C. Put a splash of olive oil in the water. Place a pad of butter in the center of the stuffing and cover the pan. Cook on medium high for 40 - 60 minutes. WARNING: The water will dissipate. Check it every few minutes and add more as needed. They're ready when a leaf easily pulls out.
Remember to eat only the lower soft part of the leaves. Discard the part in the center that is prickly,then savor the 'heart'. (Bottom center portion.)
Enjoy and don't forget a napkin. You know how messy your hands can get. ( I filed this under 'artichokes' so you don't have a difficult time retrieving the recipe.)
|I was so hungry that I forgot to take a picture until the|
artichoke was half eaten. Of course I tackled the stuffing