stuffed artichokes

Steamed, stuffed artichokes were always a treat when I was growing and were usually served as an appetizer but works as my main meal, tonight with a simple fresh tomato, basil salad and crusty baguette.

STUFFED ARTICHOKES

INGREDIENTS:

2 whole artichokes

stuffing:
1 cup Italian seasoned bread crumbs
1 finely chopped hard boiled egg
2 strips raw bacon finely chopped
1 clove garlic finely chopped
1 tablespoon grated Romano cheese (this is my taste... Just spoke with my mom and she says to add 1/4 cup grated cheese)
freshly ground pepper to taste

Lemon juice

Olive oil

WHAT TO DO:

Wash the artichokes and allow to dry upside down to drain.

Once dry, cut the stems (peel the stem and add to bottom of steamer) Remove the tough outer leaves at the base and cut about 1" straight off the top. Trim the spines from remaining exterior petals. Rubbing all the cuts with lemon juice will impart a slight lemon flavor and keep the cuts from turning brown.

Turn upside down on table and gently roll the artichoke to slightly open the center and outer leaves, preparing for stuffing.

In a large bowl, thoroughly combine all the stuffing ingredients.

Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the petals.

Place artichoke in large steamer, pot or Dutch oven with tight fitting lid using rack and carefully add enough water to cover the bottom of the pot (not necessary but I also add a bit of lemon juice to the water), not letting the water touch the bottom leaves.

Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.

After about 15 minutes, open lid and liberally drizzle olive oil over top of artichoke.

Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.

Let cool slightly and serve.


TOMATO / BASIL SALAD

One of the easiest salads to do

INGREDIENTS:

Fresh tomatoes (preferably in season)
Fresh basil leaves (I roll the leaves and snip them into little 1/8 inch ribbons)
Garlic clove finely diced
Olive oil
salt to taste

WHAT TO DO:

Cut the tomatoes into wedges add the basil and garlic then toss with a bit of salt. drizzle with olive oil and serve with a crusty baguette.


BAGUETTE
OK... so I cheat and use a bread machine for the kneading part... sue me.

INGREDIENTS:

1 cup water
2 1/2 cups bread flour
1 tablespoon sugar or honey
1 teaspoon salt
1 1/2 teaspoons rapid rise yeast

olive oil

corn meal

1 egg yolk
1 tablespoon water

WHAT TO DO:

Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select dough cycle, and start the machine.

When the cycle has completed, place dough in a bowl coated with the olive oil, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.

Punch down dough. On a lightly floured surface, Divide dough in half, and roll out each half into a rectangle. Roll up each rectangle tightly and taper the ends.

Place a few inches apart on a greased cookie sheet sprinkled with corn meal. Make deep diagonal slashes across loaves every few inches.

Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Preheat oven to 375 degrees. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.

Bake for 20 to 25 minutes in the preheated oven, or until golden brown.