| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Taste2 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Artichokes; leaf ends trimmed |
| 1 |
|
Lemon; halved |
|
|
=== STUFFING === |
| 1/4 |
lb |
Bacon; cooked, drained, |
|
|
And crumbled |
| 1 |
c |
Dry bread crumbs |
| 2 |
tb |
Olivada; (olive paste) |
|
|
(available in specialty food stores) |
| 2 |
|
Garlic cloves |
| 3 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped fresh thyme |
| 3 |
tb |
Olive oil |
| 1 |
|
Egg |
|
|
=== BRAISING LIQUID === |
| 4 |
tb |
Olive oil |
| 1 |
|
Onion; thinly sliced |
| 3 |
|
Garlic cloves; thinly sliced |
| 1 |
c |
Peeled; chopped tomatoes |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Bay leaf |
| 1 |
|
Thyme sprig |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Cut stems so artichoke bottoms lie flat. Rub trimmed artichokes with lemon
half to prevent browning. In a large pot of boiling water simmer artichokes
with squeezed lemon half for 3 minutes. Drain and cool. Spread leaves
apart, pry free and pull out tender inner leaves and chokes and discard.
Combine stuffing ingredients, mix well and divide among artichokes, packing
it firmly into middle. In a shallow casserole heat 2 tablespoons oil, add
onions and garlic and cook over low heat just until softened. Add tomatoes,
wine, herbs and season with salt and pepper. Add artichokes, stuffed-sides
up and add just enough water to reach halfway up sides. Drizzle with
remaining 2 tablespoons oil. Bring to a boil, cover and simmer 30 minutes,
or until tender. Transfer artichokes to a baking dish, pull leaves slightly
apart to expose filling, and broil until crumbs are crisp. Meanwhile,
reduce cooking liquid over high heat until flavors are concentrated. Serve
artichokes in large shallow soup bowls with some braising liquid. Drizzle
with some extra-virgin olive oil, if desired. This recipe yields 4
servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4720 broadcast 05-15-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-23-1998
Recipe by: David Rosengarten
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