Friday, May 14, 2010

After returning from my trek to the Queens Goodwill Outlet tonight,  I was a bit hungry.  I immediately eyed the artichoke I’d picked up yesterday and, after googling a few recipes, I decided to stuff it… with something??

Stuffed Artichoke
1 artichoke3/4 cup of italian breadcrumbs1 lemon1 tbls olive oilcheese (I used Romano)1/2 cup of milkgarlic powdersaltwater
Cut the stem off the artichoke so the bottom is flat.  Trim the point tips off each leaf with scissors.  With a small spoon, scraped the weird hair stuff from the middle of the artichoke until it’s relatively hair-free (I just grossed myself out. I’m sorry, I know it’s not hair. More like fur??)
With half of a lemon, run across the edges of the leaves and squeeze the remaining juice into the middle of the choke.In a bowl, mix breadcrumbs, cheese, olive oil, milk, salt, garlic powder and the juice from the other half of the lemon.Take the mixture and fill the center of the choke and then use the remaining to stuff between the individual leaves. In a pan, pour about 2 cups of water, and place the stuffed artichoke in the middle.. Cover and heat on medium.  The water will begin to steam.  Make sure to check and see if the water needs to be replenished.  Basically you want to steam the artichoke until its leaves are tender. 
Remove from heat and sprinkle with cheese
This was only okay for me.  I liked the filling, and I love artichokes.. I guess I just prefer them the traditional way.. steamed and dipped in bottomless melted butter. 
I also made a simple salad of heirloom tomatoes (my new expensive obsession), feta and parsley.  Wasn’t too exciting, but I took a picture of it anyway.

I am hoping to create my first veggie burger for my friends dual birthday party in the park on Saturday.  If anyone has any words of wisdom, please let me know…

Post a comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>