Vegetable Stuffed Artichokes Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Artichokes6 Small
 Lemon wedge
 Salt3/4 Teaspoon
 Green onions2 , chopped
 Butter/Margarine3 Tablespoon, melted
 All purpose flour1/4 Cup (16 tbs)
 1 cup half and half or milk
 Salt1/2 Teaspoon
 Pepper1/8 Teaspoon
 Dash of hot sauce
 Carrots1/2 Cup (16 tbs), diced
 Frozen green peas1/2 Cup (16 tbs), canned
 Mushrooms1/2 Cup (16 tbs), chopped
 Dry white wine2 Tablespoon
 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.
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