Have you ever made stuffed artichokes?It's one of my most favorite farmers market foods!
They're a little time consuming to stuff but with a bit of help using my electric pressure cooker, the hardest thing to do is wait for them to steam!
Here's how I make them:
This recipe is for 1 Artichoke, but I can't get out of the farmers market without 4 of them in hand! So create the recipe each time (DO NOT DOUBLE RECIPE).
1 fresh artichoke
1 c. bread crumb
1/2 c. Grated Parmesan cheese
1 slice of sweet onion
1 slice of Red Bell Pepper
3 toes of garlic
Lagniappe: add 1/2 cup shrimp, ham, or ground meat, or sausage, chopped finely.
1 t. red pepper flakes
1/2 tsp. Onion powder
1/2 tsp. Garlic Powder
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Parsley
1 tsp. McCormick's Hot Shot Pepper
3 to 6 slices fresh lemon (reserve the remaining lemon)
Olive Oil to drizzle
Cut stalk and snip/clip the pointy tips off every leaf you can find, then soak for 30 minutes in hot, salted water. Artichokes can be bitter at times so soaking them takes away the bitterness. When ready to take out of the water, place in a colander so the liquid can drain out. Turn the artichokes upside down to make sure they are drained well. When it's dry, place the artichoke upside down in your hand and slam it down a couple of times to force the blossom to open a little for easier stuffing.
In a nice size bowl add the following:
Bread crumbs, and Parmesan cheese.
Cut slice of each: sweet onion, red bell pepper and garlic; chop finely. Also, at this time, add the chopped shrimp/ham/ground meat/sausage if desired. Add all the herbs and spices. Blend all of the ingredients in the bowl so that the mixture looks slightly crumbly.
Snip the bottom leaves on the very bottom layer off the artichokes.
Pull enough aluminum foil that will cover the artichoke completely. Lay it flat and place the un-stuffed artichoke on it. Use a small spoon to fill each leaf and pat the filling down. Repeat until all the leaves are stuffed.
HINT: The top leaves may be left alone, no stuffing needs to be done there because the leaves will still be somewhat tight there.
Once filled, drizzle the artichokes with the half lemon, and place the sliced lemons all around the artichoke and place one on top, too. Then drizzle a small amount of your favorite Olive Oil lightly around the artichoke. Cover with foil.
Place in Pressure Cooker filled with at least 3 1/2 cups of water.
Settings should be HIGH; 45 minute cook. Pressure cook only one at a time.
Hint: You can make all of your artichokes today, and pressure cook a day or so later.
While the first one is being cooked, continue on with the remaining artichokes.
Really, they sound time-consuming but they aren't. Once you have the process going, the hardest time will be pressure cooking time.
Try not to eat one artichoke at one sitting like I do!
P.S.: Use any spices you'd like.
Hint: Can be frozen after pressured cooked for up to one month. To thaw, take out tonight, eat tomorrow.