Vegetable Stuffed Artichokes
|Green onions||2 , chopped|
|Butter/Margarine||3 Tablespoon, melted|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Half and half/Milk||1 Cup (16 tbs)|
|Hot sauce||1 Dash|
|Diced carrots||1⁄2 Cup (8 tbs)|
|Green peas||1⁄2 Cup (8 tbs) (Use Frozen Or Canned)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Dry white wine||2 Tablespoon|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Clarified butter||1 Tablespoon|
Wash artichokes by plunging up and down in cold water.
Cut off stem end, and trim about 1/2 inch from top of each artichoke.
Remove any loose bottom leaves.
With scissors, trim away about a fourth of each outer leaf.
Rub top and edges of leaves with a lemon wedge to prevent discoloration.
Place artichokes in a large Dutch oven; add water to depth of 1 inch.
Add 3/4teaspoon salt to water.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until almost tender.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon.
Set artichokes aside.
Saute green onions in butter in a large skillet until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half and half; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, hot sauce, vegetables, and wine.
Spoon vegetable mixture into artichoke cavities.
Arrange artichokes in a shallow baking dish; sprinkle bread crumbs on top.
Bake at 350° for 20 minutes or until tops are browned.