I opened the fridge and realized I had an extra package of asparagus, and another one of champignons so I decided to make this same recipe but adding champignons lightly fried in butter.
|Want to share those beautiful flowers from my garden|
I also saw on the market that the artichokes were at a good price. And after thinking a lot about the preparation, I decided to stuff them.
I have to be honest and say that it was the first time I prepared them. I always buy them canned.
It's a bit laborious, but at the end, the result is very good. I hope today's suggestion be helpful and you have a very good week.
1 /2 cup of lemon juice
For the stuffing
1 large onion, chopped
6 cloves of garlic
1 / 2 red bell pepper
A crusty bread processed (in a blender or food processor)
1 cup parsley and chopped chives
Black pepper , and salt to taste
4 tbsp olive oil
4 tbsp of grated parmesan
Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
Over medium-high heat, place a steamer basket over a water-filled pot. Place the whole artichokes into the steamer basket and cover. Once the water comes to a boil, lower the heat to a simmer and allow the artichokes to simmer for approximately 10 to 20 minutes or until an outer leaf can be easily pulled off and the flesh scraped off easily. Remove the artichokes from the steamer and allow to cool enough to handle safely.
Spread the outer leaves apart, pull out the petals covering the choke, and use a teaspoon to scrape out the choke.
In a large frying pan over medium-high heat, fry onions until translucent then add garlic cloves (chopped) and fry until golden brown.
Remove from heat and add bread crumbs Put the remaining oil. and if it looks too dry add a little water or broth. Add the bell pepper and chopped parsley and green onion Mix well, put salt and pepper.
In a skillet or roasting pan put a little water. Arrange stuffed artichokes and bring to oven for 15 to 20 minutes.
Sprinkle with grated Parmesan and serve immediately