I love Artichokes and this recipe is a great way to elevate them to a full blown meal. This recipe is strictly veggies, but you could easily add some sausage or prosciutto. This is equally wonderful straight out of the oven or room temperature.
Ingredients
- 1 bunch lacinto kale
- 1 small yellow onion
- 4 cups fresh bread crumbs run 8 slices of bread through a food processor
- 5 cloves garlic crushed
- 1 package shitaki mushrooms stemmed and diced
- 1/2 zest lemon
- 1/2 tablespoon olive oil
- 2 tablespoons white wine
- 4 large artichokes
Servings:
Instructions
- Clean and Chop kale. Dice Onion. Crush and chop garlic Heat a large sauce pan over medium high heat add a tablespoon of olive oil. Add Kale, onions and season with 2 pinches of salt and 2 turns of black pepper. When the Kale begins to wilt add the garlic. Sauce for another 5 mins. Add Kale onion mixture to a large bowl.
- Chop Shitaki and add to bowl. Add bread crumbs, lemon zest, white wine , lemon zest, 1 tspn of salt & 1 tsp's ground black pepper. Set aside.
- Fill a large bowl with cold water. Cut the lemon in half (that you used for zest) squeeze the juice into the water bowl and add the lemon. To trim the artichokes cut the bottoms of, cut the tops off. Squeeze a bit of juice to prevent browning from the other half. Now you want to open the artichoke up and remove the thistly part. With your fingers pull the leaves outward ( keep in mind you want to push stuffing between the leaves. One you get to the middle pull out the pale yellow center with the spiky leaves. Put the trimmed artichoke into the lemon water.
- Pre-heat oven to 375. Use a ceramic or pyrex roasting pan. Remove the artichokes and working from the outside in with your fingers push the stuffing between the leaves. Keep in mind that you to fill the center with stuffing as well. When all of the artichokes are stuffed out into the roasting pan with a couple of tablespoons of water. Cover with tinfoil and cook for 45 mins. They are wonderful either hot or room temperature with a lemon wedge.
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