stuffed whole artichoke
Stuffed artichokes
Practically a meal by themselves, these are scrumptious and make you love pig fat...
recipe serves 4
2 large or extra-large nuked artichokes
2 or more Tbsp. olive oil
4 oz. (about 3/4 slices) diced bacon
1/2 small onion, finely diced
1/2 red bell pepper, finely diced
1 large rib celery, finely diced
1 cup panko or other large dry crumb
1 cup shredded Parmesan or Pecorino cheese
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Make stuffing: fry bacon, onions, celery, and red pepper in olive oil until beginning to caramelize. Remove from heat. Stir in breadcrumbs. Allow to cool to room temperature. Then, stir in cheese and parsley and proceed.
Remove cooked artichoke from plastic wrap and allow to cool until cool enough to handle, 10 min. Do not open flower.
Lay on it's side (or even top) and, using a cerrated knife, carefully it in half thru the base. Use a small spoon to remove the choke and inner leaves, leaving a small well in the center.
Use your fingers on one hand to 'fan out' the leaves as you spoon the filling mixture between the leaf layers, pushing it down to the part of the leaf you will be eating as much as possible. Top with additional grated cheese if desired.
Bake in a 375-400 oven until breadcrumbs start to brown and you smell the cheese, 10 min.
