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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

ARTICHOKE WITH GARLIC STUFFING Recipe

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This recipe for ARTICHOKE WITH GARLIC STUFFING is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  


No need to dip your artichoke leaves and heart in butter or mayonnaise, when you make it this healthy and tasty way.

For each large artichoke you need

2 TBL minced fresh garlic
2 TBL Olive Oil
2 TBL Balsamic vinegar
1-2 TBL brown sugar
2 TBL chopped fresh basil
Directions:
Directions:
Cut top inch off artichoke, trim off leaf points and long stem. Rinse and drain upside down. Mix all of the above in a small mixing bowl. With fingers loosen leaves so it will be easier to spoon filling between leaves. Take your time and spoon as much filling as you can between leaves trying to get some on every leaf. Push filling down to bottom of artichoke with tea spoon, you want the filling low to flavor the meaty part of the leaves and the heart. Grind a generous serving of sea salt on each one. Place in large pot with about 2 inches of water, bring to a boil and reduce heat to medium, cover and cook until heart is very tender. About 45 minutes. I like mine real soft. Remove carefully with tongs, tip slightly to pour out excess water. Thank you Darla!

 

 

 

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