Joanne W.’s Stuffed Artichokes
Stuff your artichokes with this one-of-a-kind recipe from our Artichoke Club member, Joanne W.
8 Ocean Mist Farms Artichokes
1-½ quarts of chicken stock
¼ cup olive oil
½ cup medium sherry
6 garlic cloves, minced
3 bay leaves
2 limes, cut in half
Fresh parsley, to taste
¼ cup olive oil
¼ cup butter
3 carrots, minced
3 celery stalks, minced
1 large red onion, minced
½ large sweet onion, minced
½ cup fresh parsley, chopped
8 cloves garlic, minced
5 cups bread crumbs (store-bought or from 1 Italian loaf made in food processor and dried in 225ºF oven for 10 minutes)
½ cup Romano cheese
1 cup Italian cheese
4 Italian sausages, cooked and crumbled (remove casings, keep cooked liquid)
4 egg whites from hard-boiled eggs, chopped
For artichokes and broth (can be done ahead of baking):
- Wash artichokes; cut stems close to bottom and trim ½ inch off top; take lower tough leaves off and remove thorns.
- Bring all of the broth ingredients to a simmer- chicken stock, olive oil, sherry, cloves garlic, bay leaves, limes, and fresh parsley.
- Artichokes can be partially steamed upside down in the above stock to shorten baking time—do not fully cook. Can be done the day before and stored separately in refrigerator.
- Prior to stuffing, pull out leaves in very center to make more room for stuffing (add to the liquid when par-steaming and/or baking chokes.)
For Stuffing (done before baking):
- Preheat oven to 400°F.
- Heat olive oil and melt butter in large saucepan. Add all the minced veggies-carrots, celery, red onion, sweet onion and garlic. Cook until soft—add more oil/butter if needed.
- Take off burner and mix in breadcrumbs. Add cheese, then stir to mix.
- Add sausage and egg whites. (If cooking for someone who does not eat meat, divide the stuffing into two bowls and add sausage and sausage liquid to one; cooked egg to other. If everyone is a meat eater, add both the cooked sausage and whites of the eggs to the stuffing.)
- Stuff artichoke centers and in between leaves. Place in 18×10-inch pan. Add the simmered broth/what the artichokes were par-steamed in.
- Place some butter on top of each choke; bake covered with foil until done—at least 1 hour. Baking time will depend on size and how long you pre-cooked the chokes.