Artichokes With Bread And Tomato Stuffing

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* Exported from MasterCook *

 

Artichokes With Bread And Tomato Stuffing

 

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Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 artichokes -- medium to large, trimmed

4 cups torn day-old coarse country bread

1/2 cup red wine vinegar -- or to taste

1/4 cup water -- about

1/4 cup olive oil -- or to taste

4 tomatoes -- peeled, seeded and finely chopped

1 cup minced fresh flat-leaf parsley -- plus sprigs for

garnish

1/2 cup capers -- rinsed and chopped

1 teaspoon salt -- plus more, to taste

1/2 teaspoon freshly ground pepper -- plus more, to taste

 

Place the artichokes on a steamer rack over boiling water, cover and steam

until a fork easily pierces the base of an artichoke, 30 to 40 minutes.

Remove from the pan and set upside down to drain and cool.

 

Meanwhile, put the bread in a bowl and add half of the vinegar and half of

the water. Let soak, turning occasionally, until the bread absorbs the

liquid to the extent that it crumbles easily between your fingertips. The

drier and coarser the bread, the more liquid you will need, so add as much

of the remaining vinegar and water as necessary. When enough liquid has

been absorbed, crumble the bread into soft crumbs. Add the 1/4 cup olive

oil, the tomatoes, minced parsley, capers, the 1 tsp. salt and the 1/2

tsp. pepper and mix well. The stuffing should be quite moist. If

necessary, add a little more vinegar, oil or other seasonings to your

taste.

 

To prepare each artichoke for stuffing, gently spread the inner leaves

apart. Using a metal spoon, scoop out the small, pale inner leaves and the

hairy choke to create a cavity. Fill the cavity with some of the stuffing,

mounding it slightly. Then gently separate the outer leaves and, using a

teaspoon and your fingertips, tuck in a little stuffing at the base of

each row of leaves. Set the artichoke on a platter and repeat with the

remaining artichokes.

 

Cover the platter with plastic wrap and refrigerate the artichokes for at

least 4 hours or up to 12 hours before serving. Transfer to individual

plates and serve chilled, garnished with parsley sprigs.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Collection Series, Salad,by Georgeanne

Brennan (Simon & Schuster, 2001). "

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Per Serving (excluding unknown items): 218 Calories; 14g Fat (53.6%

calories from fat); 6g Protein; 22g Carbohydrate; 9g Dietary Fiber; 0mg

Cholesterol; 829mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 2 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : As you trim artichokes, use acidulated water to keep their

cut surfaces from turning gray upon exposure to air. Add

the juice of 1 lemon to a large bowl of water. Snap off

any tough outer leaves from each artichoke and trim the

stem even with the base. Cut off the top third of the

leaves with a serrated knife, and trim away any remaining

thorns with kitchen scissors. As you finish trimming each

artichoke, drop it into the bowl of acidulated water.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0