Makes:
2 - 4 servings
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
2.5 Qt. (1.49L) Culinary Basket
9" Small Skillet with Cover
Contributed By:
Cathy Vogt
Professional Natural Foods Chef & Board Certified Health Coach
Ingredients
Recipe Description:
Stuffed artichokes are a fun food to eat, using your fingers to slowly devour piece by piece until you reach the heart or the bud of the plant buried in the middle (at which point a fork and knife are helpful, but not necessary).
Artichokes are easy to digest, low in calories and high in fiber, vitamin C, magnesium, iron, calcium and more.
Vapor cooking in the culinary basket reduces cooking time and produces a moist and succulent vegetable.
2
fresh artichokes, trimmed, stem cut down to base
juice from 1 lemon, divided
1 1⁄2
cups
water or vegetable stock
(360
mL)
1⁄2
cup
white wine
(120
mL)
2
cloves
garlic, crushed
Stuffing
1⁄2
onion, minced
2
cloves garlic, minced
8
ounces
baby bella mushrooms, washed, trimmed and minced
(227
g)
1⁄2
teaspoon
basil, dry
(1
g)
1⁄2
teaspoon
thyme, dry
(1
g)
1⁄2
cup
breadcrumbs, whole grain or gluten free
(54
g)
2
tablespoons
fresh parsley, minced
(8
g)
1⁄4
teaspoon
salt
(1.5
g)
1⁄4
teaspoon
fresh ground pepper
(.5
g)
Optional
2
teaspoons
extra virgin olive oil
(10
mL)
2
teaspoons
pecorino Romano cheese, shredded, use Cone #1
(30
g)
Directions:
- Wash and trim artichokes. Cut off stem end of each artichoke to the base. Cut off top 1-inch of each artichoke with a serrated knife to remove sharp thorns. Trim remaining thorns from artichoke leaves using kitchen shears and cutting off top 1⁄2-inch of each leaf.
- When artichokes are trimmed, squeeze juice of 1⁄2 lemon over top to prevent browning.
- Set artichokes aside while making stuffing.
- Preheat skillet on medium heat. When several drops of water sprinkled on skillet skitter and dissipate, approximately 5 - 7 minutes, add onions and garlic and sauté for 4 - 5 minutes until they start to brown lightly.
- Add mushrooms, basil and thyme to skillet. Continue to sauté mixture, stirring frequently. Mushrooms will begin to release liquid. Cook for an additional 3 - 4 minutes until almost all of liquid has evaporated.
- Add breadcrumbs, parsley, salt and pepper and remaining lemon juice. Remove from heat.
- Divide stuffing in half. Spoon stuffing into base of artichoke leaves in small amounts (1⁄2 - 1 teaspoon of filling per leaf).
- Place stuffed artichokes carefully into culinary basket.
- Add water or stock, wine and crushed garlic in bottom of sauce pan. Place on medium-high heat and cover. When Vapo-Valve™ clicks carefully, remove cover and insert culinary basket with stuffed artichokes in sauce pan. Cover.
- When Vapo-Valve™ clicks, reduce heat to medium-low and cook for approximately 30 - 35 minutes or until artichokes are cooked through. Artichokes are cooked through when leaves can be easily pulled off of the artichokes.
- Remove sauce pan and culinary basket from stove. Carefully remove the cover and lift artichokes out of culinary basket onto plates with a long handled slotted spoon.
- Serve as is or top each artichoke with a drizzle of extra virgin olive oil and grated pecorino Romano cheese.
Tips:
- When eating artichoke, pull out the choke. The choke is hair like fibers in the center of the artichoke that covers the artichoke heart. Pull out small inner leaves to uncover the choke and use a spoon to gently scrape off choke. You will be rewarded with the rich buttery tasting artichoke heart underneath. Enjoy!
Directions
Tips
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