Heather started this as a way to begin cooking with new foods. Each Monday there is a new food theme starting with A this week, going to Z. I loved the idea of forcing myself to try cooking with new foods (and cooking vegetarian)! Todays food was artichoke.
I am pretty familiar with artichokes and was happy to ease into week one with a food I am familiar with. I decided to make stuffed artichokes because I have always wanted to cook one of those, but never had. After searching online for a good recipe I decided to just make one up using what I had in the apartment. However, I did get some basic ideas from this recipe. (This website has great directions for cutting and seperating the artichoke.)
artichoke inspiration via
Here is how I made mine...
1/2 cup panko bread crumbs
1/4 cup goat cheese
2 tablespoons olive oil
2 sprigs cilantro
2 tablespoon minced garlic
1 can chicken broth
- Pre-heat the oven to 375.
- Fill up a dutch oven (or another pan you can cook on the stove and bake) with the chicken broth and 1 tablespoon garlic. Simmer on medium-low.
- Cut off the stem and the top of the artichoke. Then cut the points off the tops of each leaf.
- In a small bowl mix the bread crumbs, goat cheese, 1 tablespoon garlic, chopped cilantro and olive oil.
- Separate the leaves of the artichoke, hollow out the inside, and stuff with the bread crumb/cheese mixture. You can also stuff the leaves on the side.
- Place the artichoke in the pot on the stove and simmer for 30 minutes. Check the liquid level every 10 minutes, adding water when it gets low.
- After 30 minutes put the whole pot in the oven (it's okay if there is still liquid in the bottom). Bake for about 40 minutes until the bread crumbs turn brown and the leaves pull from the artichoke easily.
- Enjoy while hot (but don't burn your tongue!).
I was very happy with how this turned out. I usually dip my artichokes in a little bit of melted butter but this didn't need anything extra. Steven even liked this and he is not a fan of goat cheese!