Greek Style Stuffed Artichokes
Recipes Appetizers Main Dish Meal ideas Other ethnic food Vegetarian
Description
Don't be afraid to make artichokes because they're really not difficult to make. These stuffed artichokes make for a hearty main dish or an appetizer. They have feta cheese, breadcrumbs, pine nuts, lemon, Greek olives and rosemary, which make a tasty and
Ingredients
Stuffing:
2 T. olive oil, plus more for drizzling
1 T. unsalted butter
1/4 c. pine nuts
1 large clove garlic, minced
1 c. breadcrumbs
1 T. freshly minced rosemary
10-12 marinated Greek olives, pitted and finely chopped
1/2 t. salt
freshly ground black pepper
1/2 t. red pepper flakes, if desired
1 T. finely grated Parmesan cheese
1/4 c. crumbled feta cheese
zest and juice of 1 lemon
Artichokes:
2 large artichokes
2 lemons
Directions
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Preheat oven to 350 degrees.
Stuffing:
Heat olive oil and butter in a skillet; saute garlic and pine nuts for a few minutes; add the breadcrumbs,rosemary, olives, salt, pepper, and red pepper flakes. Saute about 5 minutes until everything is nice and toasty. Remove from heat; mix in Parmesan cheese; toss with feta and lemon zest.
Artichokes:
Prepare a large bowl of water and squeeze the juice of 1 lemon into it. Throw in the leftover lemon after it has been squeezed. Use them to rub the cut parts of the artichokes as you work.
Working with 1 artichoke at a time, trim the stem end of the artichokes so they sit nicely in a baking dish. Use a large sharp knife to trim off the tops of the artichokes, about 1 1/2 inches from the top.
Use a teaspoon to scoop out the inedible parts, the purple leafy bits and the hairy chokes, leaving a cavity. Sprinkle cut edges with lemon juice to prevent browning. Place finished artichoke cut side down, in the lemon water.
Set a steamer basket in a large pot and fill just to the bottom of the basket with water. Bring the water to a boil and steam the 2 artichokes for 15-20 minutes.
Remove artichokes and set them, face up, in a baking pan.
When they are cool enough to handle, use your fingers to gently open the leaves and layers for stuffing. Fill the main cavity of each artichoke with the stuffing, letting the extra fall into as many layers and leaves as possible.
Drizzle artichokes with a little olive oil and lemon juice. Pour 1/2 c. water in the bottom of the pan, cover loosely with foil, and bake about 25 minutes, checking for doneness, (Artichokes can vary a lot in size and density. A small sharp knife should pierce bottoms easily.)
Serve hot from the oven, with lemon wedges on the side.
To eat:
Pull individual leaves off and eat the tender parts. The closer to the center, the more tender the leaves, and when near the heart, use a knife and fork to finish it. It's the best part.
Serves 2.