張りぐるみのアーティチョーク

時々私は学校から家に帰ると、箔包装されたの束を見ること, ストーブ​​上のボール状のパケット. 私は彼らに何であったか知っていたので、私は興奮するだろう: 剥製アーティチョーク. ああ, 私の母は剥製アーティチョークを作ったとき、私は愛してどのように!

面白いことに、私はアーティチョークを嫌っていることである. It may have been the weirdest vegetable I ever saw as a kid. 私のために, its only purpose was as a vessel to hold the delicious bread crumb stuffing that tasted so good.

Mom instructed: you pull off a leaf, hold it by the tip and eat the stuffing while scraping the artichoke off with your teeth. My way: I pulled off a leaf, held it by the tip and ate the stuffing while carefully avoiding the leaf with my teeth. Worked for me. The stuffing was delicious. I would eat every bit and then hand the rest of my artichoke over to my Dad who ate the hearts (不潔なもの!). What was the point of eating the parts that held no stuffing?

今日, like so many other foods I swore I hated, I love artichokes. 特に, I adore artichoke hearts and can eat them plain, 生, 缶の外に, しかしながら. When it comes to the whole artichoke, I still think the stuffing is essential. There are a lot of methods out there but I make these Overstuffed Artichokes the way my Mother made them. 最初, I steam them to soften them while I cook up the stuffing. Then after stuffing the leaves, I bake them for a little bit. それらが終了したら, I even wrap each one in foil until I am ready to serve them, just like Mom did.

My Overstuffed Artichokes look like beautiful flowers. Maybe instead of the usual roses, you can surprise someone special with a bouquet of artichokes this Mother’s Day. 楽しむ!

張りぐるみのアーティチョーク

材料
2 large artichokes
コー​​シャ塩
Lemon peel
3 TBS. エキストラバージンオリーブオイル
4 クローブニンニク, 破砕された
1 1/2 – 2 cups gluten-free bread crumbs, depending on size of artichokes (I use rice cereal run through the food processor to make a panko-like crumb)
3 TBS. ビーガンパルメザンまたは栄養酵母
味に塩とコショウ
½カップ新鮮なパセリ, chopped
Cooking spray or 1 TBS. オリーブオイル

方向


Trim the artichokes. First cut the stem so that the artichoke can sit upright. その後, starting at the base, bend the tough outer leaves back until they break off. With kitchen scissors, trim the tops of the remaining leaves.

Fill a pot half-way with salted water and bring to a boil. Add the artichokes and the lemon peel. Cover and simmer until the bottoms of the artichokes are fork-tender, 約 20-30 分, depending on the size of the artichokes. Remove from the water, sit them upside down to drain and let cool.



その間, heat the oil in a skillet over medium-low heat. Add the garlic and cook until the garlic is golden brown and starting to crisp. Do not let it burn. Remove the garlic from the oil. Add the bread crumbs and toast until just browned a bit, 約 4 分. 火を止める. Stir in the grated parmesan or nutritional yeast, 塩, コショウとパセリ. 冷ます.



予熱オーブンへ 400 度. Take each artichoke and place it top-side down on the cutting board. Press down gently on the base with your palm. This will make the leaves open so you can fill them more easily. With a small spoon, fill the leaves with the bread crumb mixture. Be generous and let it overflow. When you have filled all the leaves, place the stuffed artichokes in a small baking dish. Either drizzle them with a bit more oil or use cooking spray. 約焼く 15 minutes until they are browned and crispy. 熱いうちにサーブ.

ザ “V” 言葉: それを言う. それを食べる. それを生きる.

(訪問 618 回, 1 今日の訪問)

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3 への対応 張りぐるみのアーティチョーク

  1. 平和パッチ 4月 20, 2014 に 11:25 午後 #

    So crazyyumful! Thanks for sharing the recipe! 🙂

    • レア 4月 21, 2014 に 9:25 上の #

      わーい! あなたがそれらを好きだったので嬉しい! XOXO

  2. Reia@thecrueltyfreereview 5月 11, 2012 に 3:14 上の #

    I am so making these tonight! They look beautiful and delicious. I used to love artichokes when I was a kid, just steamed and dipped in butter. I’ve never had one stuffed, so I’m excited to try these!


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