Vegetable Stuffed Artichokes Recipe
Vegetable Stuffed Artichokes is popular with my family, its sure to be so with your family too. This Vegetable Stuffed Artichokes is always a hit as a Side Dish . Use the freshest of Vegetable available to get a great Vegetable Stuffed Artichokes. You will be tempted to prepare this Vegetable Stuffed Artichokes recipe again.
Ingredients
6 small artichokes
Lemon wedge
3/4 teaspoon salt
2 green onions, chopped
3 tablespoons butter or margarine, melted
1/4 cup all purpose flour
1 cup half and half or milk
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of hot sauce
1/2 cup diced carrots
1/2 cup frozen or canned green peas
1/2 cup chopped mushrooms
2 tablespoons dry white wine
1/2 cup soft breadcrumbs
Clarified Butter
Lemon wedges
Lemon rind
Directions
Wash artichokes by plunging up and down in cold water.
Cut off stem end, and trim about 1/2 inch from top of each artichoke.
Remove any loose bottom leaves.
With scissors, trim away about a fourth of each outer leaf.
Rub top and edges of leaves with a lemon wedge to prevent discoloration.
Place artichokes in a large Dutch oven; add water to depth of 1 inch.
Add 3/4teaspoon salt to water.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until almost tender.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon.
Set artichokes aside.
Saute green onions in butter in a large skillet until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half and half; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, hot sauce, vegetables, and wine.
Spoon vegetable mixture into artichoke cavities.
Arrange artichokes in a shallow baking dish; sprinkle bread crumbs on top.
Bake at 350° for 20 minutes or until tops are browned.
Cut off stem end, and trim about 1/2 inch from top of each artichoke.
Remove any loose bottom leaves.
With scissors, trim away about a fourth of each outer leaf.
Rub top and edges of leaves with a lemon wedge to prevent discoloration.
Place artichokes in a large Dutch oven; add water to depth of 1 inch.
Add 3/4teaspoon salt to water.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until almost tender.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon.
Set artichokes aside.
Saute green onions in butter in a large skillet until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half and half; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, hot sauce, vegetables, and wine.
Spoon vegetable mixture into artichoke cavities.
Arrange artichokes in a shallow baking dish; sprinkle bread crumbs on top.
Bake at 350° for 20 minutes or until tops are browned.
