Guest guest Posted October 24, 2001 Report Share Posted October 24, 2001 * Exported from MasterCook * Stuffed Artichokes, Nicoise-Style Recipe By : The Mediterranean Vegan Kitchen, Donna Klein page 3 Serving Size : 6 Preparation Time :0:00 Categories : Alcohol Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large lemon -- halved 6 globe artichokes (about 8 ounces each) 2 tablespoons extra-virgin olive oil 1 large finely chopped onion -- (about 8 ounces) 6 cloves garlic -- finely chopped 6 ounces plum tomatoes -- (about 3 small) seeded and finely chopped 1/4 cup Nicoise OR other good-quality black olives pitted and finely chopped 1 1/2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon fresh thyme leaves OR 1 teaspoon crumbled dried thyme leaves Salt and freshly ground black pepper -- to taste 3/4 cup unseasoned dry bread crumbs 1 1/2 cups vegetable broth preferably Basic Vegetable Broth (see separate recipe) OR low-sodium canned 1 1/2 cups dry white wine MAKES 6 SERVINGS This classic dish is a terrific method of preparing and eating medium-size artichokes. Although served as a standard hors d'oeuvre in Provence, a stuffed artichoke makes a satisfying lunch or light slipper accompanied with a soup and green salad. Surrounded with the Peas Braised with Lettuce and Mint and Wild Mushrooms in Garlic Sauce, it makes an elegant meal (see separate recipes.) Preheat the oven to 400F (205C). Fill a large bowl with water and add the juice from a lemon half. Cut off the stem of each artichoke flush to the base so that the artichokes can stand upright. Cut 1 to 2 inches from the tops. Bend back and pull off the tough, dark green outer leaves to expose the pale, green hearts. With your fingers, spread open the center of each artichoke; twist out the inner purple-tinged leaves. With a melon baller or sharp grapefruit spoon, scoop out and discard the hairy choke in the center. Drop each artichoke into the lemon water when you finish to prevent browning. In a medium nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring often, until softened but not browned, about 5 minutes. Reduce the heat to low and add the garlic. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, 3 to 5 minutes. Remove the skillet from the heat and add the tomatoes, olives, parsley thyme, salt, and pepper; stir well to combine. Stir in the bread crumbs until combined. With a wooden spoon, divide the bread crumb mixture into 6 equal mounds. Loosely stuff the centers of the artichokes with the bread crumb mixture, placing some in between the leaves, if necessary Place the stuffed artichokes upright in the bottom of a baking dish just large enough to hold them, gently touching each other, in a single layer. Add the broth, wine, juice from the remaining lemon half and water, if necessary, to come halfway up the sides of the artichokes. Cover the dish tightly and bake for 1 hour and 15 minutes, or until the artichokes are very tender when pierced near the base with the tip of a sharp knife. With a slotted spoon, transfer the artichokes to a serving platter, or individual serving plates, and keep warm. Strain the cooking liquid into a small nonreactive saucepan. Boil the liquid over high heat until reduced to a syrupy sauce, about 6 tablespoons; pour over or around the artichokes. Serve slightly warm or at room temperature. Advanced preparation: The baked stuffed artichokes can be held at room, temperature for one hour before serving, or covered and refrigerated for up to twelve hours. Reheat, covered, in a low oven. Serve slightly warm for the test flavor Per Serving: Calories 245, Protein 8g, Total Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrate 28g Dietary Fiber 7g, Sodium 468mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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