A recent artichoke thread led to some discussion about stuffed artichokes.
I picked up a couple of really nice 'chokes and am considering stuffing
them. I don't want something very complex - I have bread crumbs, Parmesan
cheese, a lemon. I also have a small package of small frozen "salad
shrimp". So I'm thinking of something like this:

After washing, draining and trimming the chokes, combine bread crumbs,
cheese, parsley, a little melted butter toi moisten the "stuffing" and blend
well. Stir in the thawed (patted dry) baby shrimps. Distribute the filling
in the center and a little among the spread leaves. Brush olive oil over
the chokes and place them in a baking dish. Add a little water to the pan
and cover it with foil. Bake at about 325F for about an hour or until the
chokes are tender.

Whatcha think?

Jill
--
I used to have a handle on life...but it broke off.

"jmcquown" > wrote in message
...

> After washing, draining and trimming the chokes, combine bread crumbs,
> cheese, parsley, a little melted butter toi moisten the "stuffing" and
> blend
> well. Stir in the thawed (patted dry) baby shrimps. Distribute the
> filling
> in the center and a little among the spread leaves. Brush olive oil over
> the chokes and place them in a baking dish. Add a little water to the pan
> and cover it with foil. Bake at about 325F for about an hour or until the
> chokes are tender.

I've never baked artichokes, only steamed them, so I don't know about
that. I also don't stuff the middle, just the leaves, something about
dipping
the leaves one by one into melted butter with the stuffing, I love that.
Just eating the stuffing with a fork, I guess I prefer the other way. At
any rate, the recipe sounds great.

nancy

"Nancy Young" >, if that's their real name, wrote:

>I also don't stuff the middle, just the leaves, something about dipping
>the leaves one by one into melted butter with the stuffing, I love that.
>Just eating the stuffing with a fork, I guess I prefer the other way. At
>any rate, the recipe sounds great.

If I dipped the leaves into butter, one by one, my entire shirt would be
covered with yellow grease stains. Actually, I pretty much wreck every
shirt I ever put on, the first time I wear it. I need a lobster bib.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Nancy Young wrote:
> "jmcquown" > wrote in message
> ...
>
>> After washing, draining and trimming the chokes, combine bread
>> crumbs, cheese, parsley, a little melted butter toi moisten the
>> "stuffing" and blend
>> well. Stir in the thawed (patted dry) baby shrimps. Distribute the
>> filling
>> in the center and a little among the spread leaves. Brush olive oil
>> over the chokes and place them in a baking dish. Add a little water
>> to the pan and cover it with foil. Bake at about 325F for about an
>> hour or until the chokes are tender.
>
> I've never baked artichokes, only steamed them, so I don't know about
> that.

I gather when they are covered with foil in a pan with water they will
"steam".

I also don't stuff the middle, just the leaves, something about
> dipping
> the leaves one by one into melted butter with the stuffing, I love
> that.

Think you got that backwards, Sis. You don't stuff the leaves, just the
middle!

Just eating the stuffing with a fork, I guess I prefer the
> other way. At any rate, the recipe sounds great.
>
> nancy

jmcquown wrote:
> Nancy Young wrote:
>> "jmcquown" > wrote in message
>> ...
>>
>>> After washing, draining and trimming the chokes, combine bread
>>> crumbs, cheese, parsley, a little melted butter toi moisten the
>>> "stuffing" and blend
>>> well. Stir in the thawed (patted dry) baby shrimps. Distribute the
>>> filling
>>> in the center and a little among the spread leaves. Brush olive oil
>>> over the chokes and place them in a baking dish. Add a little water
>>> to the pan and cover it with foil. Bake at about 325F for about an
>>> hour or until the chokes are tender.
>>
> I also don't stuff the middle, just the leaves, something about
>> dipping
>> the leaves one by one into melted butter with the stuffing, I love
>> that.
>
> Think you got that backwards, Sis. You don't stuff the leaves, just
> the middle!
>
My bad... but I'm picturing the stuffing falling off the leaves as I peel
them off and attempt to dip them in lemon-butter...

Jill

On Thu, 17 Feb 2005 10:57:16 -0600, Damsel in dis Dress
> wrote:

>"Nancy Young" >, if that's their real name, wrote:
>
>>I also don't stuff the middle, just the leaves, something about dipping
>>the leaves one by one into melted butter with the stuffing, I love that.
>>Just eating the stuffing with a fork, I guess I prefer the other way. At
>>any rate, the recipe sounds great.
>
>If I dipped the leaves into butter, one by one, my entire shirt would be
>covered with yellow grease stains. Actually, I pretty much wreck every
>shirt I ever put on, the first time I wear it. I need a lobster bib.
>
>Carol


If I dipped a stuffed leaf into butter, all the stuffing would fall
off. I sorta, kinda thought you eat the stuffed artichoke in lieu of
a plain one, but what do I know...? Maybe I'll try that next time.
We have some fine looking chokes in So. Cal right now, but they are
somewhat pricey at USD$2.99 each.

Ginny

"jmcquown" > wrote in message
...
> Nancy Young wrote:

> I also don't stuff the middle, just the leaves, something about
>> dipping
>> the leaves one by one into melted butter with the stuffing, I love
>> that.
>
> Think you got that backwards, Sis. You don't stuff the leaves, just the
> middle!

Uh Uh, no, I was taught by the best. Besides, otherwise all you would
wind up with is a glob of stuffing, might as well stuff a ramekin. I like
my
stuffing eaten *with* the artichoke.

nancy

"jmcquown" > wrote in message
...
> jmcquown wrote:
>> Nancy Young wrote:

>> Think you got that backwards, Sis. You don't stuff the leaves, just
>> the middle!
>>
> My bad... but I'm picturing the stuffing falling off the leaves as I peel
> them off and attempt to dip them in lemon-butter...

Well, now that you mention it, your shrimp are a wild card, I never
tried that. But with the seasoned bread crumb stuffing, and the olive
oil drizzled over the whole thing, the stuffing kinda gets stuck to the
inside of the leaves.

nancy

Sounds good to me!

An hour may be a bit long. I occasionally stuff artichoke hearts. The
stuffing is whatever I have, usually some kind of cheese, a bit of
garlic and something else, either breadcrubs or bacon. I don't bother
covering them since they are already fairly soft. Artickoke bottoms
work as well. They stuff just like a large mushroom.

Speaking of which, just the other day I stuffed some shrooms and
(split) jalepenos with blue cheese and horseradish. broiled them until
the cheese browned.

Dean G.

wrote:
> Sounds good to me!
>
> An hour may be a bit long. I occasionally stuff artichoke hearts. The
> stuffing is whatever I have, usually some kind of cheese, a bit of
> garlic and something else, either breadcrubs or bacon. I don't bother
> covering them since they are already fairly soft. Artickoke bottoms
> work as well. They stuff just like a large mushroom.
>
> Dean G.

I agree, except these are whole fresh globe artichokes not the canned,
frozen or pickled hearts or bottoms.

Jill

Nancy Young wrote:
> "jmcquown" > wrote in message
> ...
>> Nancy Young wrote:
>
>> I also don't stuff the middle, just the leaves, something about
>>> dipping
>>> the leaves one by one into melted butter with the stuffing, I love
>>> that.
>>
>> Think you got that backwards, Sis. You don't stuff the leaves, just
>> the middle!
>
> Uh Uh, no, I was taught by the best. Besides, otherwise all you would
> wind up with is a glob of stuffing, might as well stuff a ramekin. I
> like my
> stuffing eaten *with* the artichoke.
>
> nancy

I forgot to mention the garlic in the stuffing. And I think having some of
it baked inside the 'choke would enhance the taste, but maybe I'm imagining
things!

Jill

"Ginny Sher" > wrote in message
news
> If I dipped a stuffed leaf into butter, all the stuffing would fall
> off.

Wonder why that doesn't happen to me? I never had such a
problem. Guess I make my stuffing differently, just like my
ex mil did. Man, I have a hankering for one now.

nancy

"Nancy Young" > wrote in
:

> might as well stuff a ramekin

MMMM...Stuffed ramekin with lemon butter...

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Ginny Sher > wrote in
news
> We have some fine looking chokes in So. Cal right now, but they are
> somewhat pricey at USD$2.99 each.

Down to 1.99 in NoCal Albertsons but I'm waiting a bit longer for the price
to drop a little. (Gotta check the FoodForLess down the street, which
usually has produce for about 2/3 the price.)

"ScratchMonkey" > wrote in message
. ..
> Ginny Sher > wrote in

>> We have some fine looking chokes in So. Cal right now, but they are
>> somewhat pricey at USD$2.99 each.
>
> Down to 1.99 in NoCal Albertsons but I'm waiting a bit longer for the
> price
> to drop a little. (Gotta check the FoodForLess down the street, which
> usually has produce for about 2/3 the price.)

The price usually spikes around Easter ... it's a traditional dish for a lot
of
people. My ex mil would have a fit about it, that's why I remember.

nancy