Day 21 – Putting the Past Behind Us

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Italian Stuffed Artichokes

I purchased artichokes on a whim last week in an effort to continue to be adventurous with my veggies. I LOVE artichokes, but due to a funny story about my mom’s attempt for some friends before I was born, I’ve never had the guts to prepare them myself. Now that I spent money on them, I was committed and they were about to go bad.

So I took a leap of faith and read a tutorial on what the heck to do with them. I worked at it awhile (they are tough little brats) and was rewarded with something simply delightful. They’re also beautiful. Don’t be scared! Impress your friends.

Now if only my mom had google in the early years of her marriage.

Recipes

  • Italian Stuffed Artichokes
  • Italian Breadcrumbs (Yes, they’re that easy, but we figured we would put them in here anyway) .

.                                                                                     .

Italian Stuffed Artichokes – Vegan Yum Yum has an amazing stuffed artichoke recipe similar to this one here loaded with pretty pictures and special tricks to help you figure out how to clean and prep the artichokes.

  • 2 Artichokes
  • 2ish Cups of Breadcrumbs (or the amount you get from toasting 4 medium pieces of bread)
  • 1/4 c. Tomato Paste
  • 2 Tomatoes
  • 3 c. Spinach
  • Garlic – 2 Cloves
  • 2 c. of Vegetable Broth
  • 2 Tsp. Lemon Juice

You can use any dry or fresh herbs you like to season it from here. We used:

  • 2 Springs of Fresh Rosemary (or 1 Tsp dry)
  • 2 Tbsp Fresh Parsley (2 Tsp dry)
  • 1 Tbsp Dry Basil
  • 1 Tbsp Dry Oregano
  • 1 Tsp Onion Powder
  • 1 Tsp Pepper

Preheat oven to 400 F. On the stove (in a dutch oven preferably), simmer the broth and lemon juice. Meanwhile, in a food processor, mix the breadcrumbs, tomato paste, tomatoes (dry them a bit so they aren’t too juicy), spinach, garlic, and seasonings, and process until well mixed and broken up. Prep and clean out artichokes being careful not to remove the heart. If you’ve never done this, please search out instructions with pictures as it’s not necessarily intuitive. Once prepped, stuff the stuffing inside the artichoke, and between the leaves. Place in simmering broth for about 40 minutes covered. Then, place on a lined baking sheet and bake for about 15 minutes or until the tops are brown and crispy.

To eat, you can pull each leaf off, and then pull the good part on the bottom of the leaf off like you’re eating a chip. Once you think you’ve got it all, you’ll find the heart! It’s the best part, so don’t (like my husband) think it’s for the trash. If you’re still confused, google it!

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Italian Breadcrumbs

  • 4 pieces of bread (can be GF or whole wheat… fit to your needs)
  • About 3 Tbsp Italian Seasoning Blend (or make your own.. we like to use some freshly dried rosemary, parsley, and oregano with some garlic powder)

Preheat oven to 350 F on broil. Lay bread out on a lined pan. Toast in the oven for about 5 minutes on each side or until bread is dry and toasty but not burnt. If your broiler is really powerful, you might just bake it. Of course, toasting is an option, but it’s hard to get it dry enough without burning it. When your toast is ready, put it in a food processor with your seasoning and process until finely crumbled, then it’s ready for your recipe! Store in an airtight container in the refrigerator or freezer to keep it fresh.

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