Sicilian Artichokes Recipe - Cooking Index
Sicilian Artichokes Recipe - Cooking Index
| 3 cups | 90g / 3.2oz | Onion and/or garlic croutons |
| 1/2 cup | 73g / 2.6oz | Finely-chopped red or yellow sweet pepper |
| 1/2 cup | 73g / 2.6oz | Shredded mozzarella cheese - (2 oz) |
| 1/4 cup | 36g / 1.3oz | Finely-shredded Parmesan cheese |
| 4 | Anchovy fillets - rinsed, patted dry, | |
| And finely chopped (optional) | ||
| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Balsamic vinegar |
| 1 tablespoon | 15ml | Snipped fresh oregano |
| = (or 1 tspn dried oregano, crushed) | ||
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 cup | 59ml | Chicken broth - (to 1/3) |
| 4 cups | 948ml | Artichokes - (abt 10 oz ea) (large) |
| 2 tablespoons | 30ml | Lemon juice |
| 1 cup | 237ml | Water |
Coarsely crush croutons, if large pieces. In a large bowl combine croutons, sweet pepper, mozzarella cheese, and Parmesan cheese. Add anchovies, if using. In a small bowl combine olive oil, vinegar, oregano, salt, and pepper; drizzle over crouton mixture. Toss to combine. Add enough chicken broth to moisten. Set aside.
Wash the artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from top of each artichoke; snip off the sharp leaf tips with kitchen scissors. Brush the cut edges with a little lemon juice. Whack the artichokes, point-side down, on a countertop and the center will open to expose yellow center leaves and choke. If necessary, use your fingers to pull the outer leaves away from the center leaves. Use a spoon to scoop out inner yellow leaves and fuzzy center. Brush insides with lemon juice. Spoon the filling into the artichokes, packing lightly.
Put the water in a 6-quart pressure cooker. (This recipe works best in a stainless steel pressure cooker, which most of the newer ones are. Artichokes tend to discolor on contact with aluminum.)
Place the artichokes, stuffing-side up, on the rack in the pressure cooker. Cover and lock lid in place. Bring to high pressure over high heat (allow about 10 minutes). Adjust heat for moderate cooking and cook 8 minutes. Quick release the pressure. Serve artichokes in shallow bowls.
Conventional Method: Prepare artichokes as above through Step 2. Place artichokes, stuffing-side up, in a 4- to 5-quart stainless steel or enamel-coated Dutch oven. Add 1 1/2 cups water to pan. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until a leaf pulls out easily. Carefully remove with tongs. Serve as directed above.
This recipe yields 4 servings.
Nutritional facts per serving: calories 418; total fat 16g; saturated fat 4g; monounsaturated fat 11g; polyunsaturated fat 1g; cholesterol 14mg; sodium 1089mg; carbohydrate 55g; total sugar 9g; fiber 19g; protein 24g; vitamin A 0%; vitamin C 113%; calcium 29%; iron 19%.
Comments: This is a classic Sicilian Lenten dish both because it is meatless and because artichokes are in season during March. The pressure cooker cuts the steaming time.
Source:
Better Homes and Gardens at http://www.BHG.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.