Chef Bobby's stuffed artichokes recipe
(WJBK) - This recipe comes courtesy of Chef Robert Nahra from Lakeland Banquet and Event Centre in St. Clair Shores. For more information, call (586) 772-0450 or visit www.lakelandbanquets.com.
Grandma Sandra's Italian stuffed Artichokes By Chef Bobby
This recipe is a favorite originating from my Mother's large Italian family. It was her job growing up to clean, trim, and stuff the artichokes. My Mom taught me to make these when I was young. Just Last night I taught my Daughter Nadine how to prepare this family recipe. I will teach Karina the same. From generation to generation, this recipe is a classic and continues to be a pleaser for all. My Family and Friends enjoys this recipe and appreciates the love behind it.
6 medium fresh artichokes
2 -3cups Italian style breadcrumbs half a cup Panko bread crumbs
¾ Cup of grated parmesan cheese or romano cheese
½ cup Fresh Parsley
2 tablespoons of fresh chopped Garlic
1 tablespoon fresh ground black pepper
Cut 2 lemons into quarters!
½ cup of Italian white wine
1Teaspoon minced rosemary
½ Teaspoon minced Thyme
1 cup extra virgin olive oil reserve a quarter cup for drizzling
2 cups of water
1. Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing. Grab with both hands and peel the artichokes open. You can smash them on a hard surface too. Use the warmest water your hands can tolerate. Wearing gloves during this prep helps. The hot water helps remove debris and also starts to blanch the artichokes. The gloves also help with the sharp prickles on the artichoke leaves and in the center of the artichokes.
2. Trim off stems so artichokes sit on a flat surface.
3. Trim off the pointed tips of each leaf.
4. Set aside.
5. In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper ect.
6. Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
7. You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
8. Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
9. Stuff desired amount of leaves and shake off excess mixture.
10. Continue this step with remaining artichokes.
11. Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water add white wine and squeeze the lemon wdges into the pan and toss lemon wedges in the wine and water.
12. Drizzle olive oil over top of stuffed artichokes and cover tightly with Parchment paper and heavy duty foil.
13. Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leaves comes out easily.
14. Cool for 10 minutes covered ; serve and Enjoy! Great to eat outside alfresco!