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Baked Artichokes With Crispy Stuffing (tuscan)

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CATEGORY CUISINE TAG YIELD
Eggs Tuscan *new-acq, Artichokes, Tuscan 4 Servings

INGREDIENTS

8 Artichokes
1 Lemon, cut in half
6 T Extra-virgin olive oil
1 c Dry white wine
3 Sprigs fresh parsley, stems
removed
2 T Unsalted butter
1/2 lb Potatoes, such as Eastern or
Yukon Gold peeled and
cut
into 1-inch cubes
1 t Fresh rosemary leaves
1 T Chopped fresh parsley
4 T Freshly grated
Parmigiano-Reggiano
4 T Plain bread crumbs
Salt and pepper, to taste

INSTRUCTIONS

Remove the tough outer leaves of the artichokes and, using scissors,
cut the spines from the remaining leaves. Remove the stems, cutting  at
such an angle that the artichoke can stand up. Rub cut edges with
lemon. Place the artichokes in a pot large enough to hold them in one
layer. Drizzle 2 tablespoons of the oil over the top and pour in the
wine as well as enough water to reach a depth of 1/2 inch. Add the
sprigs of parsley, season with salt and pepper, cover, and cook over
medium heat for 30-40 minutes or until the artichokes seem tender  when
pierced with a fork. Meanwhile, place 2 tablespoons of oil in a
skillet along with the butter. When hot, add the potatoes and cook
over medium heat, stirring frequently until the potatoes are golden
brown on all sides. Sprinkle with the rosemary, season with salt and
pepper, and toss to coat. When the artichokes are done, remove them
with tongs and discard the liquid. Using a teaspoon or a paring  knife,
excavate the choke so that the centers are hollow and ready  for
stuffing. Heat the broiler. Fill the artichokes with the potatoes  and
place in a baking pan. Combine the parsley, cheese, and bread  crumbs
and sprinkle over the potatoes with a generous dusting of  black
pepper. Drizzle the remaining oil over the top and broiler  until the
tops are lightly browned.  SERVES 4 after 90 mins and moderate
difficulty. If half the oil is  consumed: mc-PER SERVING 42% cff:
402cals; 19g fat  VARIATION. If you can find garlic mustard, add 5
tablespoons,  chopped, to the cooked potatoes in Step 3.  MAKE AHEAD:
The potatoes can be fried 1 day in advance and  refrigerated.
>"Carciofi Stufati con Ripieno Croccante," From SOLO VERDURA, by Anne
Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98  Notes: If you too
have grown bored with the usual stuffing for  artichokes, try this
elaboration: potato-stuffed artichokes with  gratinated topping. - ~pat
Recipe by: SOLO VERDURA, by Anne Bianchi  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Mar 26, 1998

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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 186
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 15.3mg
Sodium: 228mg
Potassium: 245.4mg
Carbohydrates: 20.8g
Fiber: 2.1g
Sugar: 3.6g
Protein: 2.9g


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