A recent artichoke thread led to some discussion about stuffed artichokes. I picked up a couple of really nice 'chokes and am considering stuffing them. I don't want something very complex - I have bread crumbs, Parmesan cheese, a lemon. I also have a small package of small frozen "salad shrimp". So I'm thinking of something like this:
After washing, draining and trimming the chokes, combine bread crumbs, cheese, parsley, a little melted butter toi moisten the "stuffing" and blend well. Stir in the thawed (patted dry) baby shrimps. Distribute the filling in the center and a little among the spread leaves. Brush olive oil over the chokes and place them in a baking dish. Add a little water to the pan and cover it with foil. Bake at about 325F for about an hour or until the chokes are tender.
Whatcha think?
Jill -- I used to have a handle on life...but it broke off.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
After washing, draining and trimming the chokes, combine bread crumbs, cheese, parsley, a little melted butter toi moisten the "stuffing" and blend well. Stir in the thawed (patted dry) baby shrimps. Distribute the filling in the center and a little among the spread leaves. Brush olive oil over the chokes and place them in a baking dish. Add a little water to the pan and cover it with foil. Bake at about 325F for about an hour or until the chokes are tender.
I've never baked artichokes, only steamed them, so I don't know about that. I also don't stuff the middle, just the leaves, something about dipping the leaves one by one into melted butter with the stuffing, I love that. Just eating the stuffing with a fork, I guess I prefer the other way. At any rate, the recipe sounds great.
I also don't stuff the middle, just the leaves, something about dipping the leaves one by one into melted butter with the stuffing, I love that. Just eating the stuffing with a fork, I guess I prefer the other way. At any rate, the recipe sounds great.
If I dipped the leaves into butter, one by one, my entire shirt would be covered with yellow grease stains. Actually, I pretty much wreck every shirt I ever put on, the first time I wear it. I need a lobster bib.
Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me."
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
After washing, draining and trimming the chokes, combine bread crumbs, cheese, parsley, a little melted butter toi moisten the "stuffing" and blend well. Stir in the thawed (patted dry) baby shrimps. Distribute the filling in the center and a little among the spread leaves. Brush olive oil over the chokes and place them in a baking dish. Add a little water to the pan and cover it with foil. Bake at about 325F for about an hour or until the chokes are tender.
I've never baked artichokes, only steamed them, so I don't know about that.
I gather when they are covered with foil in a pan with water they will "steam".
I also don't stuff the middle, just the leaves, something about
Quoted message said:
dipping the leaves one by one into melted butter with the stuffing, I love that.
Think you got that backwards, Sis. You don't stuff the leaves, just the middle!
Just eating the stuffing with a fork, I guess I prefer the
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
After washing, draining and trimming the chokes, combine bread crumbs, cheese, parsley, a little melted butter toi moisten the "stuffing" and blend well. Stir in the thawed (patted dry) baby shrimps. Distribute the filling in the center and a little among the spread leaves. Brush olive oil over the chokes and place them in a baking dish. Add a little water to the pan and cover it with foil. Bake at about 325F for about an hour or until the chokes are tender.
I also don't stuff the middle, just the leaves, something about
Quoted message said:
dipping the leaves one by one into melted butter with the stuffing, I love that.
Think you got that backwards, Sis. You don't stuff the leaves, just the middle!
My bad... but I'm picturing the stuffing falling off the leaves as I peel them off and attempt to dip them in lemon-butter...
I also don't stuff the middle, just the leaves, something about dipping the leaves one by one into melted butter with the stuffing, I love that. Just eating the stuffing with a fork, I guess I prefer the other way. At any rate, the recipe sounds great.
If I dipped the leaves into butter, one by one, my entire shirt would be covered with yellow grease stains. Actually, I pretty much wreck every shirt I ever put on, the first time I wear it. I need a lobster bib.
Carol
If I dipped a stuffed leaf into butter, all the stuffing would fall off. I sorta, kinda thought you eat the stuffed artichoke in lieu of a plain one, but what do I know...? Maybe I'll try that next time. We have some fine looking chokes in So. Cal right now, but they are somewhat pricey at USD$2.99 each.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
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Nancy Young wrote:
Quoted message said:
I also don't stuff the middle, just the leaves, something about
Quoted message said:
dipping the leaves one by one into melted butter with the stuffing, I love that.
Think you got that backwards, Sis. You don't stuff the leaves, just the middle!
Uh Uh, no, I was taught by the best. Besides, otherwise all you would wind up with is a glob of stuffing, might as well stuff a ramekin. I like my stuffing eaten *with* the artichoke.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
Nancy Young wrote:
Quoted message said:
Quoted message said:
Think you got that backwards, Sis. You don't stuff the leaves, just the middle!
My bad... but I'm picturing the stuffing falling off the leaves as I peel them off and attempt to dip them in lemon-butter...
Well, now that you mention it, your shrimp are a wild card, I never tried that. But with the seasoned bread crumb stuffing, and the olive oil drizzled over the whole thing, the stuffing kinda gets stuck to the inside of the leaves.
An hour may be a bit long. I occasionally stuff artichoke hearts. The stuffing is whatever I have, usually some kind of cheese, a bit of garlic and something else, either breadcrubs or bacon. I don't bother covering them since they are already fairly soft. Artickoke bottoms work as well. They stuff just like a large mushroom.
Speaking of which, just the other day I stuffed some shrooms and (split) jalepenos with blue cheese and horseradish. broiled them until the cheese browned.
An hour may be a bit long. I occasionally stuff artichoke hearts. The stuffing is whatever I have, usually some kind of cheese, a bit of garlic and something else, either breadcrubs or bacon. I don't bother covering them since they are already fairly soft. Artickoke bottoms work as well. They stuff just like a large mushroom.
Dean G.
I agree, except these are whole fresh globe artichokes not the canned, frozen or pickled hearts or bottoms.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Nancy Young wrote:
Quoted message said:
I also don't stuff the middle, just the leaves, something about
Quoted message said:
dipping the leaves one by one into melted butter with the stuffing, I love that.
Think you got that backwards, Sis. You don't stuff the leaves, just the middle!
Uh Uh, no, I was taught by the best. Besides, otherwise all you would wind up with is a glob of stuffing, might as well stuff a ramekin. I like my stuffing eaten *with* the artichoke.
nancy
I forgot to mention the garlic in the stuffing. And I think having some of it baked inside the 'choke would enhance the taste, but maybe I'm imagining things!
"Ginny Sher" <[email hidden]> wrote in message news:[email hidden]...
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If I dipped a stuffed leaf into butter, all the stuffing would fall off.
Wonder why that doesn't happen to me? I never had such a problem. Guess I make my stuffing differently, just like my ex mil did. Man, I have a hankering for one now.
Ginny Sher <[email hidden]> wrote in news:[email hidden]:
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We have some fine looking chokes in So. Cal right now, but they are somewhat pricey at USD$2.99 each.
Down to 1.99 in NoCal Albertsons but I'm waiting a bit longer for the price to drop a little. (Gotta check the FoodForLess down the street, which usually has produce for about 2/3 the price.)
"ScratchMonkey" <[email hidden]> wrote in message news:[email hidden]...
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Ginny Sher <[email hidden]> wrote in
Quoted message said:
Quoted message said:
We have some fine looking chokes in So. Cal right now, but they are somewhat pricey at USD$2.99 each.
Down to 1.99 in NoCal Albertsons but I'm waiting a bit longer for the price to drop a little. (Gotta check the FoodForLess down the street, which usually has produce for about 2/3 the price.)
The price usually spikes around Easter ... it's a traditional dish for a lot of people. My ex mil would have a fit about it, that's why I remember.
