Zelinda's Stuffed Artichokes
Mom has been extolling the health benefits of the artichoke on the digestive system for as long as I can remember. Over the years I've learned to value her sound advice, which has been handed down from generation to generation. Once again she was spot on, as confirmed by the information I gleaned while searching for information on the artichoke, which is part of the thistle family and found in Italy as far back as the 9th century. Cynarin, a chemical compound found in the pulp part of the leaves actually helps digestion by increasing the bile flow (ref.Wikipedia). According to different articles it is also known to lower cholesterol by increasing the HDL/LDL levels. No wonder while visiting Italy everyone insisted on offering Cynar, a bitter aperitif liqueur. However, I think I'll stick with the taste of a steamed stuffed artichoke for a ' two in one', taste and healthy component. These stuffed artichokes were often found on my parent's table and so when I spotted them at the grocer's I couldn't resist making a few just the way mom still makes them. The recipe for this filling is more than sufficient for three to four artichokes depending the size of the artichoke and the quantity used to fill each one.
Total Steps
14
Ingredients
15
Tools Needed
8
Ingredients
- 0 Filling:
- 1.5 cup <a href="/N8CZXJ3S">breadcrumbs</a>
- 0.5 cup finely <a href="/C8GWVN2D">chopped </a><a href="/GKXHVZLV">parsley</a>
- 1.5 tablespoon finely <a href="/C8GWVN2D">chopped </a><a href="/43Z57JJ6">celery </a>leaves
- 1 tablespoon finely <a href="/C8GWVN2D">chopped </a>fresh <a href="/LC2JZ743">oregano </a>leaves (2- 3 sprigs)
- 2 <a href="/FQRPFPP6">garlic cloves </a>finely <a href="/C8GWVN2D">chopped</a>
- 1 teaspoon <a href="/XBPNFKYS">salt</a>
- 0.25 teaspoon <a href="/BLWZ5ZPF">pepper</a>
- 2 <a href="/8X4J45TL">tomatoes </a>peeled and <a href="/C8GWVN2D">chopped</a>
- 3 <a href="/2PVT278D">eggs </a>slightly beaten
- 2 tablespoon extra virgin <a href="/NHPT57DF">oil</a>
- 0 Topping:
- 1 inch <a href="/8X4J45TL">tomato </a>½ slices
- 0 <a href="/B423CLDG">mozzarella </a>for topping
- 4 <a href="/ZNNMFFQK">artichokes</a>
Instructions
Step 1
In a <a href="/7S3QCKWK">mixing </a>bowl combine the 1st five ingredients and s<a href="/H7TNTGFZ">eason w</a>ith the s<a href="/DPSVTKVY">alt a</a>nd pepper.
Step 2
Toss in the <a href="/6L7QNTJV">chopped </a>tomatoes and <a href="/7S3QCKWK">mix </a>in the beaten eggs and oil to combine. Set aside.
Step 3
Rinse the artichokes
Step 4
<a href="/XZBDDD5G">Cut </a>off the stem and <a href="/PXFDS2MB">trim </a>the bottom.
Step 5
Remove the outer thorny layers of leaves
Step 6
<a href="/XZBDDD5G">Cut </a>off an inch off the<a href="/R34ZSY3M"> top</a> of the artichokes
Step 7
Place in a bowl of <a href="/RP8LCDPZ">ice </a>water to which has been added <a href="/QDWRNXYW">juice </a>of 1/2 lemon to avoid discoloration
Step 8
Take the artichoke and gently spread the leaves to prepare them for the filling.
Step 9
<a href="/NX588QBK">Spoon </a>in the prepared breadcrumb filling between the inner leaves,
Step 10
With your fingers pat the filling into the artichoke leaves.
Step 11
<a href="/R34ZSY3M">Top </a>each artichoke with a <a href="/3JDX2Q84">slice </a>of tomato and a generous dollop of buffalo mozzarella cheese.
Step 12
Pour 2cups of water in a saucepan and add the artichokes.
Step 13
Drizzle the <a href="/R34ZSY3M">tops </a>with some extra virgin oil.
Step 14
Cover and cook on medium <a href="/XZFHRHHF">heat </a>until the water starts to <a href="/W7VKDJHH">boil.</a> <a href="/B52FHCF2">Turn </a>down the <a href="/XZFHRHHF">heat </a>and continue to <a href="/GFSF4J5F">simmer </a>for 35-45 minutes.