My Great Aunt Lucy's Stuffed Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is very near and dear to me... so please make it as listed :) Sounds like a lot of work, but not really. The product is worth it! Ingredients:
4 medium artichokes |
1/2 loaf italian bread |
2 plum tomatoes diced with juices |
1/4 - 1/3 cup olive oil (whatever kind you have) |
1/4 cup romano cheese |
2 cloves garlic minced |
1/4 cup chicken stock |
salt and pepper |
1 tbsp olive oil |
1 tbsp butter |
2 cloves garlic sliced thin |
1 tsp. anchovy paste |
1 savory choice chicken broth concentrate |
1 cup chicken stock |
1/2 cup artichoke water |
Directions:
1. Artichokes...
2. With a big knife, cut approx. 1 inch off of the top of the artichokes. Cut of stems at base so they sit flat. Using scissors, cut off the top part of each outside leaf so that the top of the leaf is flat. Put the artichokes in a large pot of heavily salted boiling water. Boil for 30 minutes (or until a leaf pulls out easily) under a plate so that the artichokes stay submerged. Pull out artichokes and flip upside down in roasting pan for 5 minutes so water runs out. Flip back to standing and open them up a little. Cool for another 15 minutes. Reserve 1/2 cup of water.
3. Stuffing....
4. Rip the bread, crust and all, into small pieces. Add the diced tomato, garlic, olive oil, and season with salt and pepper. Mix with hands breaking down the bread and letting it absorb the oil. Wait 10 minutes for bread to soak. Add cheese and mix well with hands. Add a splash (to) 1/4 cup chicken stock until bread is soft and like a stuffing mixture. Don't make bread too wet. Let sit 5 minutes.
5. Basting liquid...
6. Over medium heat cook the garlic in olive oil and butter for about 1 minute. Add the anchovy paste and mix. Add chicken broth conc. and mix. Add stock and bring to a boil. Let boil for 5 minutes so that it reduces a little. Turn on low heat for 5 minutes. Turn off and add artichoke water.
7. Put artichokes inside of a roasting pan and stuff the outer leaves with the stuffing mixture, getting a biteful of stuffing in each leaf. Pour the broth mixture into bottom of the the pan. Sprinkle some salt and olive oil over the artichokes. Cover the pan tightly with foil and bake at 375 for 30 minutes.
8. I prefer them after they have cooled down a lot and the broth they have cooked in has absorbed into the artichoke. Not cold...slightly warm.
9. *This recipe leaves the choke (hairy part) inside of the artichoke. Please remove that from the heart (uh.... the best part) before you eat it! The artichoke should be so tender that the choke scrapes right off with a spoon.
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