Creole Italian Stuffed
Yield - 24 Servings
See Chef's Notes below about artichoke pics
1 TBSP LEMON JUICE
12 LARGE ARTICHOKES
10 BAY LEAVES
1 TBSP OREGANO LEAVES
1 TBSP THYME LEAVES
2 LEMONS (Quartered)
2 TBSP DRY CRAB BOIL SEASONING
2 GALLONS WATER (Divided)
2 CUPS EXTRA VIRGIN OLIVE OIL
2 LARGE YELLOW ONIONS (Chopped)
6 STALKS CELERY (Chopped)
2 TBSP FRESH GARLIC (Minced, See Recipe)
1 BELL PEPPER (Chopped)
2 TSP WHITE PEPPER
2 TSP RED PEPPER FLAKES
2 TSP LEMON PEPPER SEASONING
2 TSP WHOLE THYME LEAVES
2 TSP WHOLE OREGANO LEAVES
4 CUPS ITALIAN SEASONED BREAD CRUMBS
1/2 CUP DRY WHITE WINE
4 LARGE EGGS (Beaten)
1 CUP GRATED ROMANO CHEESE
1 CUP GRATED ASIAGO CHEESE
2 LEMONS (Sliced thin)
Use a shallow bowl, add the lemon juice and add about a 1/2 cup water. Then, choose a sharp chef's knife and cut off only 1/4 inch of the artichoke’s stem, cut off the artichoke stem at the base of the choke, reserve.
On the leaf end of the artichoke, cut about 1 inch above the heart. The intent is to cut the artichokes to leave as much of the meat on the leaf and create a vehicle for stuffing (See Top Pic above on left). Dip both ends of the choke in the lemon water... this will stop the choke cut ends from oxidizing and browning.
Meanwhile, In a large stock pot add the water and boiling seasonings. Bring the pot to boil and add the artichokes and stems, place a weight to keep the chokes submerged. Cover and boil the chokes until tender (minimum of 15 - 20 minutes). The chokes do NOT need to be fully cooked! TO TEST, Try to pull out one of the middle leafs (not the center or the exterior ones). IF it gives with some resistance it is done!! Remove the artichokes and allow them to cool.
While the chokes are poaching, use a large Dutch oven on medium heat and sauté the onions and celery until translucent. Add the bell pepper, garlic and dry seasonings, sauté for an additional 5 minutes. Remove from heat, combine the wine and bread crumbs. Cool for 5 minutes and mix in the cheeses and eggs.
Preheat oven to 350F.
Take a choke and gently press down from above to spread the leafs. Place a full handful of stuffing on top of the choke, they are easily stuffed if you rotate the choke while pressing the stuffing between the leafs.... IT is imperative that you ensure that the stuffing is between all leafs... See PIC, top the stuffed choke each with a lemon slice... sorry I forgot to purchase lemons!!!
NOTE.. At this point the stuffed artichokes can be individually wrapped in plastic film, refrigerated or frozen for service later.
When ready to bake, place the
stuffed chokes in a large Pyrex pan or a 2 inch hotel pan, also place in the
stems reserved from above (See Chef's Notes).
Add about 3/4 inch of water and roast for 20 minutes or until
they are heated through out and a light brown crust forms on the stuffing.
You can add chopped crawfish, shrimp or crabmeat, even a wild rice and pork sausage stuffing is very good.
Arrange the artichokes in a large decorative platter, sprinkle the stuffed hearts with grated romano and serve with a monkey dishes of Italian vinaigrette dressing for dipping.
IF!!!!! You are cooking this for St. Joseph's Day do NOT add the cheeses.... Cheese is not allowed on that day!!
The stems are as flavorful as the heart of the chokes!! My mom used to discard them.... BUTTTT! I have learned to cook them along with the chokes... You need to peel them of the fibrous outside skin... Use a potato peeler or sharp knife to do so, then roast them along with the stuffed artichokes.
These artichokes are NOT the best. They have many blemishes (purple and brown spots) This indicates that they are not the freshest! SORRY!
to Home Cookin' Page or Return to the Table of Contents
OR Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2018 Aurora Catering, Inc. All rights reserved.
Revised: March 09, 2018.