Dish:
Stuffed Baby Artichokes
Recipe prepared by Michael Scheiman, Executive Chef, Blake's Restaurant
Ingredients:
8 baby artichokes, bottoms trimmed, and rubbed with a half lemon
1 oz. Flour
1.5 quarts water
1.5 oz. Lemon juice
1 tablespoon salt
| Instructions: |
| 1. |
Heat oven to 350 degrees
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| 2. |
Combine flour with a little water to make a smooth paste. Add remaining water, lemon and salt and bring to a boil. Reduce to a simmer, add
artichokes and cook 15-25 minutes. Test for doneness by piercing the bottom of one of the artichokes with a small sharp knife; when it meets no resistance it is done
|
| 3. |
Drain and cool
|
| 4. |
With a small teaspoon, scoop out the fibrous hearts of the artichokes
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| Stuff with the following mixture: |
½ cup extra virgin olive oil
3 cloves garlic finely minced
fresh chopped parsley, thyme and oregano
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| Instructions: |
| 1. |
Saute garlic in the olive oil without coloring, add breadcrumbs and fresh herbs, salt and pepper to taste
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| 2. |
Place artichokes in an ovenproof pan, sprinkle ½ cup white wine over artichokes, and bake in 350 degree oven until heated through
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