Stuffed Hors D'Oeuvre Artichokes

Farm.Fares's picture

Sep. 16, 2011

Ingredients

Artichokes 6 Medium
For acidulated water
Water 1 Quart
Lemon juice 3 Tablespoon
Parsley 3 Cup (48 tbs) , minced
Anchovies 3 , minced
Capers 1 Tablespoon , drained
Fresh basil/2 teaspoons dried basil , crumbled 1 Tablespoon , minced
Salt 1 Teaspoon
Freshly ground pepper 1/4 Teaspoon
Lemon 1 , sliced
Olive oil 3 Tablespoon
Boiling water 1 Cup (16 tbs) (Adjust Quantity As Needed)
French dressing 1/4 Cup (4 tbs) (Made With Lemon Juice, Adjust Quantity As Needed)

Directions

GETTING READY

1) Snap off the artichoke stems at the base and discard the tough outer leaves.

2) Cut away the edges from the artichoke base.

3) Remove the top third of each artichoke by cutting to remove the spiny tips.

4) Place the artichokes upside down on a chopping board and press stem ends in order to open them.

5) Immerse the artichokes into the acidulated water to avoid discoloring.

6) Taking out one artichoke at a time, dig out the fuzzy chokes using the point of a knife, a grapefruit knife or a spoon.

7) Return back into water.

8) Mix together the parsley, the anchovies, the capers, the basil and the salt and pepper.

MAKING

9) Drain one artichoke at a time and fill it with some of the parsley mixture.

10) Fasten each artichoke with a string to prevent its opening during cooking.

11) In a deep frying pan or saucepan just large enough to hold them tightly,arrange the artichokes side by side.

12) Place on top of each a lemon slice.

13) Into the frying pan ,pour the olive oil and add about 1 inch boiling water.

14) Cook without lid for 3 minutes.

15) Reduce to a simmer, cover and simmer for about 20 to 30 minutes or until the artichokes are just cooked through.

16) Check for moisture; if needed, add a little more water and olive oil to maintain the 1-inch level.

SERVING

17) When done, transfer to serving dish and cool.

18) Into small, individual bowls, ladle about 1/2 cup French dressing.

19) Keep a bowl and one artichoke on each plate.

20) Use the French dressing as a dunk or dip for the artichoke.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 217Calories from Fat 119

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 602 mg25.08%

Total Carbohydrates 21 g7%

Dietary Fiber 9 g36%

Sugars 3 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet