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Vegetable Stuffed Artichokes

southern.chef's picture
Ingredients
  Artichokes 6 Small
  Lemon wedges 2
  Salt 3⁄4 Teaspoon
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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
  Lemon rind 1
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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