I use to order stuffed artichokes from this greek carry-out restaurant,?!
Answers: they wer so delicious,does anyone know the recipe ,its hard to explain but i remember the taste of olive oil and it was meatless,kinda like dressing
6 medium artichokes
1/2 lemon
2 cup soft bread crumbs
3/4 cup grated parmesan cheese
1/3 cup chopped parsley
2 cloves garlic - chopped
salt and pepper
6 tablespoons olive oil
Carciofi Ripieni (Stuffed Artichokes)
Wash the artichokes and allow to dry upside down to drain. Cut the stems straight across, leaving a level base so the artichokes will stand upright.
Remove the tough outer leaves at the base and cut about 1/2" off the tips of the remaining leaves.
With a sharp knife, slice the top of the artichokes straight across, taking off about 1".
As you trim, rub the artichokes with the cut lemon to prevent discoloration.
Tap them firmly on a hard surface to force the center leaves slightly open.
Combine the bread crumbs, cheese, parsley and garlic.
Blend well and season with salt and pepper.
Distribute the filling among the 6 artichokes, placing some in the center and tucking some between the spread leaves. Close the leaves gently and arrange the artichokes closely together in a baking pan.
Pour 1 Tbsp of oil over each. Add 1 cup of water to the bottom of the pan.
Cover tightly with aluminum foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45 minutes, or until the leaves pull out easily.
Add water if necessary to maintain a little liquid in the pan.
Serves 6.
Enjoy!
what is artichokes
It is a mixture I believe it is bread crumbs as the base. I am Italian and they are similar in taste to the greeks
check this site. There are lots of recipes
http://www.familyoven.com/recipes/search...
Stuffed artichokes - (Agginares yemistes)
INGREDIENTS
6-8 artichokes
100 gr soaked stale bread
130 gr grated cheese
1 onion, finely chopped
1 garlic clove, finely chopped
parsley, finely chopped
salt & pepper, to taste
6-8 spoons oil
lemon for rubbing the artichokes
METHOD:
Slice the stem of the artichokes and remove the outer leaves. Rub each artichoke with a lemon and put all of them in bowl full of water. Drain soaked bread and mix with cheese, onion, garlic, parsley and pepper. Place the artichokes into a saucepan. Stuff each artichoke with the mixture and pour one spoon oil on top of each artichoke. Add enough water to cover the artichokes half way and simmer for 1 1/2 hour checking occasionaly of more water is required.
I make them very often. Didn't know they were Greek, I thought it was an Italian dish...well it is Mediterranean.
I use the large globe artichokes and cut about 1" off the top and trim the bottom so that they sit flat. I pull off the bottom couple of rows of leaves and them trim the other leaves with scissors to remove the sharp points. I mix Italian seasoned bread crumbs with lots of grated Parmesan cheese add salt & pepper,and stuff the leaves with the mixture. Put in a wide bottomed pot and drizzle virgin olive oil all over the artichokes. Put about 1" water in the bottom of the pot with olive oil and sometimes I will pour tomato sauce over the top.
I bring the water to a boil then reduce to simmer and leave it alone for about 45 minutes with the lid on stove top. Sometimes I put them in the oven for the same length of time on 325F.
Our whole family loves stuffed artichokes and I will serve them instead of a salad for a first course or we will have them for lunch.