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Recipe courtesy Chef Sabrina Tinsley, Osteria La Spiga
Serves 4
Start to finish: 1 hour
from Edible Seattle July/August 2010
8 baby artichokes
1 lemon
1/4 cup Italian parsley, minced
1 clove garlic, minced
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 cup bread crumbs
1/4 cup Parmesan cheese
1 cup peas, frozen
1/2 cup vegetable stock plus additional water as necessary
Clean artichokes by removing the outer leaves, trimming off the tips and digging out the choke. Peel the stems, then slice off the stem leaving the artichoke heart with a nice flat base to stand on; reserve the stems for use in the filling. Plop the artichoke hearts into a medium bowl of water and the juice of one lemon.
In a food processor, combine the Italian parsley, minced garlic clove and the olive oil with a few dashes of salt. In a separate mixing bowl, stir together the bread crumbs and Parmesan. Add the parsley sauce to the dry ingredients and amalgamate with your hands until all the bread crumbs are evenly coated. Season to taste with salt and pepper.
Remove artichokes from the lemon water, shaking off the excess water. Salt and pepper the cavities. Fill the artichoke hearts with the bread crumb mixture and place in a shallow saucepan along with the stems. Surround the stuffed hearts with the peas. Pour in the vegetable stock and enough additional water to submerge the bottom one-third of the artichokes. Cook over medium heat, covered, until the base of the artichokes are tender, about 30 minutes.
Serve artichokes with the peas and the delectable tender stems.
*Vegetarian
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