Wednesday, July 2, 2008

Stuffed Artichokes

Like many vegetables, the artichoke lends itself to cooking well in the microwave oven. This dish makes a spectacular entree for an Italian dinner party. Recipe serves 2.


2 large artichokes
1/2 lemon
3/4 cup chicken stock
1/2 cup finely chopped ham
1/4 cup dried breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1/4 cup Mozzarella cheese, grated
1 teaspoon dried oregano leaves
1 teaspoon freshly crushed garlic
1/4 teaspoon salt
Ground black pepper to taste


1. Cut base from artichokes so they sit flat. Rub the cut with lemon. Using a sharp knife, slice 1 inch (2.5 cm) off the top of the artichokes. Rub the top with lemon.
2. Trim off prickly point of each leaf. Rub with lemon.
3. Arrange the artichokes upright on a microwave safe plate. Pour in 1/2 cup of the stock and cover with cling wrap. Cook on full power until the stem end feels tender, about 12 minutes. Let the artichokes stand for 5 minutes.
4. combine the ham, breadcrumbs, Parmesan, butter, Mozzarella, oregano, garlic, salt, pepper and remaining 1/4 cup stock.
5. Halve each artichoke lengthwise. Scoop out the fuzzy choke and the small leaves in the center. Arrange the halves on a plate, stem ends facing the outer edge. Fill each half with the ham-crumb mixture and cover loosely.
6. Cook for 3 minutes at full power. Let stand for 3 minutes before serving.

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