Stuffed artichokes #1
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Stuffed artichokes #1
  Side dish    Jewish    Vegetables  
Last updated 6/12/2012 1:25:15 AM. Recipe ID 59112. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Stuffed artichokes #1
 Categories: Main dish, Side dish, Jewish, Vegetables, Spain
      Yield: 6 Servings
 
           -MARILYN FRIEMAN   (WJFH60B)
     10 md ARTICHOKES
      1    CLOVE GARLIC; CRUSHED
           JUICE OF 1/2 LEMON
      1 tb SALT
           SPLASH OLIVE OIL
           GROUND TURKEY FILLING
           SPICY TOMATO SAUCE

MMMMM-------------------GROUND TURKEY FILLING------------------------
      4 tb NO-FAT CHICK. STOCK
      2 tb CHOPPED PARSLEY
      2    CLOVE GARLIC; CHOPPED
    1/2 md ONION; FINELY CHOPPED
      1 lb GROUND TURKEY BREAST
           SALT AND PEPPER TO TASTE
    1/2 c  PASSOVER WINE
 
  CUT THORNS OFF ART. TRIM AWAY STEM AND BAD LEAVES. PLACE ABOUT 4
  INCHES OF WATER IN A LARGE POT. ADD GARLIC, LEMON JUICE, SALT AND
  OLIVE OIL. COVER AND BRING TO A BOIL. ADD THE ART. AND BRING TO BOIL
  AGAIN. LOWER HEAT AND SIMMER 20-25 MIN. OR UNTIL TENDER BUT NOT
  FALLING APART. DRAIN AND SET ASIDE TO COOL.
  
   WHILE COOLING PREPARE FILLING AND SAUCE. WHEN COOL ENOUGH TO HANDLE
  REMOVE THE THISTLE. FIRST PULL OUT CENTER LEAVES. THEN OPEN THE
  REMAINING LEAVES GENTLY SO THE ART. DOES NOT FALL APART. WITH A SMALL
  SPOON REMOVE THE FUZZY THISTLE AT THE CENTER BOTTOM, LEAVING AS MUCH
  ART. AS POSSIBLE. STUFF ART. WITH COOKED MEAT MIXTURE AND PLACE IN
  OVEN PROOF PAN. TOP WITH GENEROUS SPOONFUL OF SAUCE. (MAYBE PREPARED
  THIS FAR AND REFRIG.) HEAT OVEN TO 350. ABOUT 1/2 HOUR BEFORE SERVING,
  
  PLACE PAN IN OVEN. BAKE COVERED FOR 15-20 MIN. DEPENDING IF YOU
  REFRIG. REMOVE COVER AND BAKE TILL HEATED THOROUGH. MAKES 10 SERVINGS.
  
  GROUND TURKEY FILLING HEAT CHICK. STOCK IN NON-STICK FRY PAN. ADD
  GARLIC AND ONION COOK TILL VEG. HAVE WILTED. ADD GROUND. TURKEY,
  PARSLEY AND SEASONINGS. COOK, STIRRING FREQUENTLY, UNTIL TURKEY LOSES
  PINK COLOR. ADD WINE, RAISE HEAT AND COOK TILL ALL LIQUID DISAPPEARS.
   formatted by Elaine Radis
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 59112 (Apr 03, 2005)

[an error occurred while processing this directive]