Stuffed Artichokes

23 03 2011

These artichokes were the last thing I was able to eat before my body wildy descended into being ravaged by The Flu. And that is where I sit now. Couch-ridden. Finally able to sit up enough to wield a laptop. I’m one who rarely gets sick. I know a lot of people say that, but it’s true! I never get sick. I get hungover, I have asthma sometimes, but I never get sick enough to wake up in the middle of the night, shaking, not sure whether my nightmares are real or not. But here we are.

Thankfully, I was able to stay conscious through dinner and enjoy a giant stuffed artichoke with potato and onion gratin on the side. They’re an effort to get through, but worth every bite. Every creamy, lemon-laced bite. It’s like eating a huge blooming flower. Stuffed with ricotta! How the hell could I have gotten sick after such a satisfying dinner?? Oh well, I’ll retreat back into my blankets now.

Here’s Che during his heroin binge.

Stuffed Artichokes
Adapted from Vegetarian Cooking: A Commonsense Guide

1/4 cup sliced almonds
Juice of 1 lemon
4 artichokes
2/3 cup ricotta cheese
2 garlic cloves, minced
1 cup breadcrumbs
1 tsp. lemon zest
1/2 cup Parmesan cheese, grated
3 tbs. flat-leaf parsley, minced
1 tb. olive oil
1 1/2 oz. butter

1. Preheat the oven to 350. And bake the almonds on a baking sheet for about 5 minutes, until lightly golden. Keep a close eye on them so they don’t burn!

2. Remove any tought outer leaves from the artichokes. Cut across the artichoke, about 1 1/4 inches from the top, then trim the stalks, leaving about 1/4 in. attached.

3. Combine the almonds, ricotta, garlic, breadcrumbs, lemon zest, Parmesan and parsley in a bowl. Season with salt and pepper. Gently separate the artichoke leaves and push the filling in between them.

4. Place the artichokes in a steamer and drizzle with the olive oil. Steam for 25-30 minutes, or until tender. Remove and cook under a broiler for about 5 minutes to brown the filling.

5. Melt the butter in a saucepan, then remove from heat and stir in the lemon juice. Arrange the artichokes on a serving platter, drizzle with the lemon butter, season well and serve.

Advertisements

Actions

Information

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: