Stuffed Artichokes

	Stuffed Artichokes
	Becco
	Stuffed Artichokes are served as an appetizer at Becco for $12.00. Cook at home cost is $4.31. Ingredients 6 Tbsp. extra virgin Olive oil ($ .35) 4 cloves Garlic - peeled and crushed ($ .32) 1 large Artichoke ($ .89) 3 Tbsp. coarse dry Breadcrumbs ($ .02) 1/2 hard-boiled Egg – chopped ($ .06) 3 Tbsp. toasted Pine nuts - coarsely chopped ($ .65) 1 tsp. fresh mint – chopped ($ .18) 1/2 anchovy fillet - finely chopped ($ .17) 1 tsp. fresh grated Parmesan cheese ($ .12) 1/8 tsp. crushed red pepper - finely chopped ($ .02) 1 Tbsp. fresh Italian parsley - chopped ($ .03) 1 Tbsp. unsalted Butter ($ .15) 3 Lemons ($ 1.35) Salt This recipe requires the use of garlic infused olive oil. If you do not have garlic oil, it can be made by putting olive oil and garlic in a small container, and allowing it to soak for thirty minutes to two hours. If you plan to hold the infused garlic oil longer than a few hours, strain out the garlic and reserve the flavored oil. The most important part of cooking artichokes is making sure to choose a fresh product. Choose an artichoke that is firm with a healthy, green color. Brownish streaks in the leaves indicate age. Make sure the artichoke is not soft and loose, when held in the palm of your hand. They should also squeak a little when rubbed together. Try to buy your artichoke with the stem still attached. The stem acts as a reserve food supply for the vegetable while it is on display to be sold at the market. Artichokes turn brown quickly when you are cleaning them, so be sure to have some water and lemon juice handy so you can soak them once they are trimmed. Start the preparation by heating the oven to 400 degrees. Grate one teaspoon of zest from one of the lemons and set the zest aside. Squeeze the juice from the lemons and pour half the juice into a large bowl of cool water. Reserve the remaining lemon juice and two of the lemon halves. Prepare the artichokes for stuffing by cutting off the bottom stem so that the artichokes can stand upright. Pluck off one or two rows of the smaller bottom leaves at the base, and cut off the top third of the artichoke with a serrated knife. Use a teaspoon to carefully scrape away the choke all the way down to the artichoke heart. Periodically plunge them into the lemon water to keep the artichoke from browning. Allow them to rest in the water while the stuffing is being prepared. Next, mix the breadcrumbs, eggs, mint, pine nuts, anchovy, cheese, the reserved lemon zest and half of the crushed red pepper, with 2 teaspoons of garlic infused olive oil and a pinch of fresh parsley. Season the mixture with salt if necessary. Remove the artichokes from the water and drain them a few minutes on a kitchen towel. Remove as much of the liquid as possible, by tapping the artichoke up side down on the counter. Gently spread the leaves open from the center, to make sure as much stuffing as possible ends up between the leaves. Work the stuffing into the artichoke leaves and the center where the choke was. Nestle the artichoke into a small baking dish or soufflé cup. Pour enough fresh water into the dish to cover the bottom third of the artichokes. Season the water with salt, and the remaining crushed red pepper and 3 tablespoons infused olive oil. Also add the remaining parsley and the remaining lemon juice. Put small pieces of butter on top of the artichoke. Cover the dish tightly with aluminum foil then poke several small holes. Bake until the leaves are tender when pierced with a paring knife, about 35 to 45 minutes. Remove the foil from the artichoke and continue to bake until the top of the stuffing is browned and the outer leaves are easy to pluck from the artichoke; about 10 additional minutes. Place the artichoke in a shallow soup plate, then spoon some of the cooking liquid around it and serve. For more recipes, go to www.archive.supermarketguru.com