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Stuffed Artichokes Makes 6 servings

Meatless stuffed artichokes are a familiar part of the St. Joseph Feast Day, with browned and seasoned bread crumbs, or mudrica , representing the sawdust of St. Joseph, a carpenter. While we associate stuffed artichokes with Sicily, where some say artichokes originated, the dish was more likely created by Sicilian-Americans in New Orleans.

WHAT YOU WILL NEED: 6 large artichokes 6 lemons 10 cups dry Italian seasoned bread crumbs 3 cups finely grated Parmigiano-Reggiano cheese 1 cup finely grated Romano cheese 1 cup finely chopped green onions 1/2 cup minced fresh parsley leaves 2 tablespoons minced fresh oregano or 1 tablespoon dried oregano 16-20 garlic cloves, finely minced 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper 21/2 to 3 cups olive oil 6 lemon slices

1 dash lemon juice or white vinegar Optional: 1/4 teaspoon anchovy paste

HOW TO PREP: Using scissors, trim off the pointed ends of each artichoke and rub a lemon on the cut ends to prevent browning. Using a spoon or a melon baller, scoop out the choke and the hairy portion of each artichoke, leaving a cavity in the center for stuffing. Trim the stems to about 1/2 inch so they stand up straight in the pan. Combine all the ingredients, except the artichokes and lemon slices, in a large bowl. Add 2 cups of the olive oil and mix well until the mixture has the texture of stuffing. One at a time, spread the leaves of each artichoke open, beginning with the outer leaves and progressing towards the middle, without breaking them. Tuck as much stuffing as possible down into each leaf, pressing lightly to compact the stuffing and tapping the artichoke to let any loose stuffing fall off. Stand the artichokes in a casserole that is stovetop safe, or in a metal roasting pan just large enough to hold a single layer. Add water to a depth of 11/2 inches and pour a generous amount of olive oil over each artichoke, letting it seep in. Juice a fresh lemon over each artichoke. Top each with a slice of lemon. On the stovetop, bring the water to a boil, then reduce the heat to low and steam the artichokes, tightly covered, for 45 minutes to an hour or until the leaves pull away easily and the pith — the tender, edible flesh at the base of each leaf — is soft. Check occasionally to see if it’s necessary to add more water, but cover tightly each time. When the artichokes are done, remove from the casserole with tongs or a large slotted spoon. Serve hot or warm.

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