4-14-10: Artichokes Ain’t No Joke

April 13, 2010 at 6:15 pm Leave a comment

Our regular food freak Sascha Wolhandler, co-owner of Sascha’s 527 restaurant in Baltimore, speaks in praise of the artichoke.
Steamed Artichokes

Ingredients
4 Artichokes
3 cups of water
1 cup of white wine
Lemon Water to cover artichokes (acidulated water) before they are cooked

Cut the top off of the artichokes
Cut the stem off of the artichokes
Trim each leaf straight with a scissors (take off pointy edge)

Immerse the artichokes in boiling water wine combination and steam or boil for 45 minutes until leaf pulls out easily.
Serve one to a plate with desired sauces for dipping
Stuffed artichokes
4 Artichokes steamed and prepared for stuffing- See above directions.
¼ cup olive oil
4 cups of breadcrumbs
1 chopped onion
½ cup of chopped parseley
4 cloves of chopped garlic
1 cup of parmesan cheese
½  teasp each of powdered garlic, dried oregano, dried,basil, dried thyme,
1 cup of white wine
Salt and pepper to taste
Heat olive oil.
Add the onion and sauté until softened
Add garlic and sauté until soft
Add bread crumbs, butter, wine, and other seasonings
Saute until everything is combined well
Add chopped parsley
Remove from the stove and add Parmesan cheese
Adjust seasonings
Carefully pull the center chokes from the steamed artichokes
(Can be done with fingers, melon baller or a spoon)
Carefully separate the leaves so that filling can be spooned in
Put filling in the center and throughout leaves of the artichoke
Bake in 350 degree oven for 10 -15 minutes until a bit crispy.

Recipes for  Steamed Artichokes

Ingredients

4 Artichokes

3 cups of water

1 cup of white wine

Lemon Water to cover artichokes ( acidulated water) before they are cooked

Cut the top off of the artichokes

Cut the stem off of the artichokes

Trim each leaf straight with a scissors ( Take off pointy edge)

Immerse the artichokes in boiling water wine combination and steam or boil for 45 minutes until leaf pulls out easily.

Serve one to a plate with desired sauces for dipping

For stuffed artichokes

4 Artichokes steamed and prepared for stuffing- See above directions.

¼ cup olive oil

4 cups of breadcrumbs

1 chopped onion

½ cup of chopped parseley

4 cloves of chopped garlic

1 cup of parmesan cheese

½  teasp each of powdered garlic, dried oregano, dried,basil, dried thyme,

1 cup of white wine

Salt and pepper to taste

Heat olive oil.

Add the onion and sauté until softened

Add garlic and sauté until soft

Add bread crumbs, butter, wine, and other seasonings

Saute until everything is combined well

Add chopped parseley

Remove from the stove and add parmesan cheese

Adjust seasonings

Carefully pull the center chokes from the steamed artichokes

( Can be done with fingers, melon baller or a spoon)

Carefully separate the leaves so that filling can be spooned in

Put filling in the center and throughout leaves of the artichoke

Bake in 350 degree oven for 10 -15 minutes until a bit crispy.

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Entry filed under: Arts and Culture, Food, On Air. Tags: , .

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