Artichokes Stuffed With Garlic Cheese Breadcrumbs Recipe
- 1 1/2 c. dry bread crumbs
- 1 c. grated Romano cheese (4 ounces)
- 1 c. loosely packed chopped fresh parsley
- 6 med clv garlic -- chopped Salt Grnd black pepper
- 8 sm whole artichokes outer leaves removed, stems and tops trimmed, and chokes removed - (see Notes)
- 1/2 c. extra virgin olive oil
- 10 whl black peppercorns
- 2 x bay leaves
- 1 x lemon -- cut into 8 wedges
- TO PREPARE:For the stuffing, mix all ingredients including 1/2 tsp.
- salt and 1/4 tsp.
- pepper in a medium bowl.
- Spoon about 1/3 c. of this filling into the cavity of each artichoke.
- TO COOK AND SERVE:Arrange artichokes upright in a single layer in a nonreactive Dutch oven or possibly large, deep skillet.
- Drizzle each artichoke with 1 Tbsp.
- extra virgin olive oil.
- Add in remaining ingredients, along with sufficient water to come 1 1/2 inches up the sides of the artichokes.
- Bring to simmer; cover and simmer till a small knife inserted into each stuffed artichoke easily pierces the bottom of the artichoke, 30 to 40 min.
- Carefully remove artichokes with a slotted spoon and let them drain on paper towels.
- (Can be covered and set aside at room temperature up to 4 hrs.)
- Serve hot or possibly at room temperature.
- NOTES:As you trim the artichokes, rub all cut surfaces with lemon juice to prevent them from discoloring.
- To remove the choke or possibly fuzzy core protected by the artichoke leaves, place the trimmed artichoke, bottom side up, on a work surface.
- Gently lb.
- the artichoke bottom so which the artichoke leaves spread apart exposing the center of the artichoke.
- Then, use a small spoon to scrape out the fuzzy choke, thus forming a small cavity in the center of the artichoke.
- Beverage:Freshly squeezed orange juice or possibly Mimosas Freshly brewed coffee
- Main Dish
- Whole Wheat Spinach and Cheese Loaf
- WHOLE-WHEAT CRUST1 0.6-oz cake yeast1 tsp.
- sugar3/4 c. hot milk1-1/2 c. all-purpose flour1 c. whole-wheat flour1/3 c. cracked wheat (bulgur)
- 1 Tbsp.
- sugar, extra1/2 tsp.
- salt1 Tbsp.
- oilSPINACH FILLING6 spinach leaves1 onion, sliced1 clove garlic, crushed1 Tbsp.
- oil8 ounces mushrooms, sliced1 small red bell pepper, choppedCHEESE FILLING3/4 c. ricotta cheese1/3 c. grated Parmesan cheese2 egg yolks1 tsp.
- lemon juice6 black olives, halved
- Whole-Wheat Crust: Cream yeast with sugar, stir in lowfat milk, let stand covered in hot place 10 min or possibly till foamy.
- Sift flours into large bowl, add in wheat, extra Tbsp.
- sugar, and salt.
- Make well in center, add in yeast mix and oil, mix to a hard dough.
- Turn onto lightly floured surface, knead 5 min or possibly till smooth and elastic.
- Put into greased bowl, cover, let stand in hot place 30 min or possibly till doubled in bulk.
- Punch dough down, turn onto lightly floured surface, knead till smooth, roll out dough to a rectangle measuring 15" by 11".
- Lift into greased 10" by 6" by 2" baking dish to cover bottom and sides; trim edges, reserve scraps of dough.
- Spread Spinach Filling over dough, then Cheese Filling over spinach.
- Roll out scraps of dough to a rectangle.
- Cut into strips 1/2" wide, place over Cheese Filling in a lattice pattern.
- Place olives between lattice strips, brush dough with a little oil.
- Bake in 425 degrees oven 35 min or possibly till crust is golden; let stand 10 min before cutting.
- Spinach Filling: Heat oil in pan, add in onion and garlic, cook a few min, add in spinach and mushrooms, cook stirring, till spinach has just wilted.
- Place in strainer, press with spoon to extract as much liquid as possible; stir in red pepper.
- Cheese Filling: Puree ricotta and Parmesan cheeses, egg yolks, and lemon juice with electric mixer, blender, or possibly processor till smooth.
- Preparation Time:1:00
bread crumbs, romano cheese, parsley, garlic, artichokes outer, extra virgin olive oil, bay leaves, lemon
Taken from cookeatshare.com/recipes/artichokes-stuffed-with-garlic-cheese-breadcrumbs-69940 (may not work)