Appetizers

Please select an appetizer from the alphabetical list.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Tomato, Bsail, Garlic Bread Stuffing Artichokes

Ingredients

Conversions to European measurements can be found here!

4 artichokes (stems removed and trimmed)
4 cups diced rustic bread (1/2 inch cubes)
4 cloves garlic minced
1/2 cup fresh chopped basil
2 cups tomatoes diced
1/2 cup shredded parmesan cheese
1/2 cup olive oil
1/4 cup basalmic vinegar
1 tablespoon course ground mustard
2 teaspoons course Kosher salt
1 teaspoon fresh cracked pepper

Procedure

Begin by steaming the artichokes. I prefer to use a pressure cooker. The pressure cooker will speed things up considerably. Pressure cook for 7 minutes until the artichokes are cooked. If you are steaming in a basket over boiling water check the artichokes after about 20 minutes. They will be ready when you can slide a fork into the base with very little resistance. You still want the heart to be firm, but edible.

Once your artichokes are cooked remove a few of the leaves in the direct center of the artichoke. (Caution: the interior of the artichoke is incredibly hot when it comes out of the pressure cooker. Its best to let it sit for an hour before sticking your fingers inside.) Use your fingers to loosen and pull the leaves away from the center. You want to create a hole in the center large enough to scoop out the choke. It's easy to get the choke out if you have a melon baller.Otherwise just use a fork. Retain the leaves you have pulled out and cut off the tender ends. Mince the ends and add them to the bread mixture.

In a large bowl mix the bread, basil, garlic, salt and pepper, tomatoes, and cheese. Seperately mix the olive oil, mustard, and basalmic vinegar. Then add the mixture to the bread. Coat the bread mixture with the oil and vinegar dressing.

Stuff the artichokes with the bread mixture. Allow the artichokes to cool in the refridgerator for an hour.

Notes

You can serve the artichokes warm as well.