Stuffed Artichokes Amelia
|Garlic||1 Clove (5 gm)|
|Milk||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄2 Small|
Cook artichokes in boiling water with lemon and garlic.
Invert and cool until they can be handled.
Before beginning sauce, remove leaves from each artichoke.
Using a spoon, scrape pulp from inner sides of leaves as they are removed.
Cut out the tough chokes from each vegetable and discard along with scraped leaves.
Carefully scoop out heart but leave enough to make a container for the stuffing.
Chop up the artichoke bottoms, and add to the pulp from inner sides of leaves, mashing until smooth.
Melt the butter.
Add flour and let the roux cook 2-3 minutes without browning.
Add seasonings and hot milk and cook until thick.
Add lemon juice.
Beat egg yolks and add a little of the hot mixture to them.
Then pour into sauce.
Add sauce to the pulp, mixing well.
Mound stuffing into artichoke hearts.
Place in buttered baking dish and bake at 325° for 25 minutes.