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INGREDIENTS:
2 large Artichokes
2 Chicken Bouillion cubes (dissolved in 2 Cups of hot water)
1/2 stick Butter (or margarine)
at least 1 Cup of Bread crumbs (plain or seasoned)
3-5 Garlic cloves, diced up fine
DIRECTIONS:
With strong scissors, cut off pointy parts of the Artichoke leaves all the way around.
With a sharp knife, cut off the stem so the Artichoke can remain in an upright position. Cut off the very top of the Artichoke so the top part is all even.
Place in a pot and cover with water. Have the Artichokes top side down.
Bring to boil, simmer just under boiling for 45 minutes. Flip the Artichokes over so the other side is facing down, and simmer for a good 15 minutes more.
It's important to boil the Artichokes because the leaf's are very tough and you need to get them softened up. Boiling also speeds up the cooking time.
Be careful when removing the Artichokes as they will be very hot. Place into baking pan.
At this point, you can enjoy dipping the leaves into Butter or Hollandaise sauce, or continue on with stuffing them.
You'll want to separate the leaves a bit for the stuffing to go into. Use a spoon if you want to do this.
Melt the Butter, dice up the Garlic, make the Chicken Bouillion. Add these to the Bread crumbs. It should be a rather "loose" mushy mixture, but not soupy. If it's too thick, add small amounts of water, more Chicken Broth, more melted Butter or all three.
Stuff the Artichokes and add water to the baking pan, about 1/2 inch, always checking during baking that there IS water. (You can refrigerate the Stuffed Artichokes for about 3-5 days, wrapping up each in Saran Wrap, and then bring to room temperature and then bake).
Bake 350*F for about 30 minutes, till the top bread crumb mixture is a bit crunchy. You can top with more Butter mixed in with Lemon juice if you want. Serve hot.
HOW TO EAT:
Peel the leaf's off carefully, while keeping some of the stuffing on them. See the white part on the top right of this photo?
It is the soft part of the leaf, the part you want. That's the part you want to put into your mouth and scrape away with your teeth.
Keep working your way down to the center, eating the Bread crumb mix with that soft part. In the center you will see a type of cone shape. That is the choke, and when you peel it away you will see strands. You don't really want to eat that part, but rather, remove it. Below the choke is the Artichoke Heart, the softest part of the Artichoke, and the best part. It is round, the best part and very good.
Get the recipe and tips on the website for STUFFED ARTICHOKES
Full Page with pix
Full Page NO pix
4 x 6
3 x 5
Get FREE Magic Pan Restaurant recipes with CD Cookbook at
