Baked Artichokes With Crispy Stuffing (Tuscan)
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Baked Artichokes With Crispy Stuffing (Tuscan)
  Stuffing    Tuscan  
Last updated 6/12/2012 1:05:57 AM. Recipe ID 31188. Report a problem with this recipe.
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      Title: Baked artichokes with crispy stuffing (tuscan)
 Categories: Tuscan, *new-acq, Artichokes
      Yield: 4 Servings
 
      8 md Artichokes
      1    Lemon; cut in half
      6 tb Extra-virgin olive oil
      1 c  Dry white wine
      3    Sprigs fresh parsley; stems
           -removed
      2 tb Unsalted butter
    1/2 lb Potatoes; such as Eastern or
           -Yukon Gold, peeled and cut
           -into 1-inch cubes
      1 ts Fresh rosemary leaves
      1 tb Chopped fresh parsley
      4 tb Freshly grated
           -Parmigiano-Reggiano
      4 tb Plain bread crumbs
           Salt and pepper; to taste
 
  1. Remove the tough outer leaves of the artichokes and, using
  scissors, cut the spines from the remaining leaves. Remove the stems,
  cutting at such an angle that the artichoke can stand up. Rub cut
  edges with lemon.
  
  2. Place the artichokes in a pot large enough to hold them in one
  layer. Drizzle 2 tablespoons of the oil over the top and pour in the
  wine as well as enough water to reach a depth of 1/2 inch. Add the
  sprigs of parsley, season with salt and pepper, cover, and cook over
  medium heat for 30-40 minutes or until the artichokes seem tender
  when pierced with a fork.
  
  3. Meanwhile, place 2 tablespoons of oil in a skillet along with the
  butter. When hot, add the potatoes and cook over medium heat, stirring
  frequently until the potatoes are golden brown on all sides. Sprinkle
  with the rosemary, season with salt and pepper, and toss to coat.
  
  4. When the artichokes are done, remove them with tongs and discard
  the liquid. Using a teaspoon or a paring knife, excavate the choke so
  that the centers are hollow and ready for stuffing.
  
  5. Heat the broiler. Fill the artichokes with the potatoes and place
  in a baking pan. Combine the parsley, cheese, and bread crumbs and
  sprinkle over the potatoes with a generous dusting of black pepper.
  Drizzle the remaining oil over the top and broiler until the tops are
  lightly browned.
  
  SERVES 4 after 90 mins and moderate difficulty. If half the oil is
  consumed: mc-PER SERVING 42% cff: 402cals; 19g fat
  
  VARIATION. If you can find garlic mustard, add 5 tablespoons,
  chopped, to the cooked potatoes in Step 3.
  
  MAKE AHEAD: The potatoes can be fried 1 day in advance and
  refrigerated.
  
  >"Carciofi Stufati con Ripieno Croccante," From SOLO VERDURA, by Anne
  Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98
  
  Notes: If you too have grown bored with the usual stuffing for
  artichokes, try this elaboration: potato-stuffed artichokes with
  gratinated topping. - ~pat
  
  Recipe 




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Recipe ID 31188 (Apr 03, 2005)

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