Stuffed Artichokes with Mayonnaise
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The artichoke is nothing more than a thistle - one of great flavor that has been enjoyed by the aristocracy centuries ago. If you are unfamiliar with this delicious vegetable you must try this recipe and follow these tips for eating. After stuffing the artichokes, pull the leaves, one by one, off the artichoke base. Dip the tender base of each leaf into some of the mayonnaise before eating; discard the tough portion of each leaf. After finishing all the leaves use a small knife or spoon and scrape off and discard the circular pad of whitish fibers - this is the "choke". The artichoke bottom will remain - eat it with a knife and fork and plenty of the herb mayonnaise.
INGREDIENTS
ARTICHOKES
Water
1/4 cup olive or vegetable oil
6 lemon slices
1 clove garlic, split
1 teaspoon salt
Dash pepper
4 large artichokes, about 3 poundsHERB MAYONNAISE
1 cup mayonnaise or cooked salad dressing
2 tablespoons lemon juice
1 teaspoon dried oregano or tarragon leavesSTUFFING
1 quart tiny cubes of fresh Italian bread
1/2 cup finely chopped parsley
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped garlic
2 tablespoons olive oil
1/2 teaspoon salt
Dash pepper
2 teaspoons grated lemon peelPREPARE ARTICHOKES - In an 8-quart kettle, put 3 inches water, 1/4 cup oil, lemon slices, split clove of garlic, 1 teaspoon salt and dash of pepper into a large kettle (preferably steel or enameled - not aluminum). Cover and bring to a boil over high heat.
While water comes to a boil, trim artichokes. Using scissors, trim off stalk from the base of each artichoke so that is will stand upright. Cut a 1/2-inch slice from the top of each; snip off spike ends of leaves. Discard trimmings. Remove and discard discolored leaves.
Rinse trimmed artichokes thoroughly under cold running water; place in a colander to drain. Tie kitchen twine around each artichoke to hold the leaves in place. Gently drop into boiling water with slotted spoon, one at a time. Cover kettle and return water to a boil.
When water in kettle is boiling; reduce heat to low; simmer artichokes, covered, for 30 to 40 minutes or until base of each is tender and can be easily pierced with the tines of a fork. Drain artichokes; remove and discard twine. Let cool completely; refrigerate, covered, until serving time.
MAKE HERB MAYONNAISE - Stir mayonnaise with lemon juice and herb; cover and refrigerate. Just before serving, make Stuffing.
In a medium mixing bowl, combine bread cubes, parsley, Parmesan cheese, chopped garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, pepper and lemon peel.
Spread apart leaves of each artichoke, one at a time - spoon some of the stuffing mixture into each leaf. Repeat until all leaves of each artichoke are stuffed. Place on individual serving dishes and serve with Herb Mayonnaise for dipping.
Makes 4 servings