Eating an artichoke is an experience similar to eating a crab, a hands-on affair. The tender "meat" on each leaf is removed by putting it between your front teeth and pulling the leaf through. It's a slow, methodical process that elicits sighs of contentment. Every leaf is scraped clean, the stuffing that clings to it savored, then a hearty mound of center stuffing is enjoyed...finally the prize is unearthed, the heart or flower of the artichoke.
|mushrooms, salami, onion, garlic|
sauteing in skillet
Artichoke Stuffed With Salami & Mushrooms
2-4 fresh Artichokes, each leaf snipped, middle of choke cleaned out
4 slices of Hard Salami, diced (a 1/4 lb chunk will do fine)
8 oz of button mushrooms, cleaned and diced
2 tablespoon onion, diced
2 cups flavored breadcrumbs (1 1/2 c will do for 2 artichokes)
1 cup vegetable broth
1 cup white wine
3 fresh basil leaves, snipped into pieces
In a skillet, saute mushrooms, onion, & 3 cloves of garlic in a bit of olive oil. When almost golden add salami. Cook for about 5 minutes, then set aside to cool. While this is sauteing and cooling, prepare the artichokes. Turn upside down and rap artichoke on the counter to open the leaves. Cut off stem, so the artichoke can sit up on the plate. Snip tip of each leaf, then with a spoon clean out the center removing any of the prickly inside. Rinse in cold water and let dry upside-down on a paper towel. In a bowl, add
|mushroom & salami mixture|
Drizzle olive oil into a wide pot. Heat and add remaining 2 cloves of garlic. Combine vegetable broth and white wine in a measuring cup. When garlic is just golden, add 1/4 cup of the liquid. Stir. Place stuffed artichokes in pot. Drizzle tops with a bit of olive oil. Lower heat to a simmer. Cover and cook for 45 minutes. As often as possible, check that bottom of artichokes arent' burning. Baste with remaining liquid to keep vegetables moist. Test a leaf to be sure it is soft.
Enjoy the artichokes either warm or cold.
|Artichokes with tips snipped|