Subject: Stuffed Artichokes
From: Unicorn (unicorn@indenial.com)
Date: Wed Jun 28 2000 - 06:48:49 EDT
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F O O D F U N N Y
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Have I ever mentioned that my favorite oxymoron is "marital bliss?"
This food funny from reader Carolyn Sordahl of Kennewick, Washington
is a case in point.
There was a wife who decided to make breakfast for her husband, so she
prepared fried eggs and bacon. The husband set down to eat and said,
"You know I wanted scrambled eggs." So the next morning the wife
scrambled his eggs only to get a snarled "You know I wanted fried eggs
this morning." So the next morning the wife fried one egg and
scrambled the other. The husband came to the table and said, "YOU
FRIED THE WRONG ONE."
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T O D A Y ' S R E C I P E
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The extravagance of this dish is in the price of artichokes in most
parts of the world. If they are inexpensive where you live, then go
ahead and be extravagant more often.
Stuffed Artichokes
4 - 6 artichokes, trimmed
1 cup (250 ml) bread crumbs
1/4 cup (60 ml) grated Parmesan cheese
1/4 cup (60 ml) chopped parsley
2 cloves garlic, finely chopped
1 rib celery, finely chopped
2 Tbs (30 ml) capers, chopped (optional)
1 Tbs (15 ml) chopped anchovies or anchovy paste (optional)
Salt and freshly ground pepper to taste
Olive oil
Steam or boil the artichokes for 15 minutes. Drain and cool. Scoop
out and discard the central leaves and chokes. Combine remaining
ingredients except for the olive oil in a small bowl and fill the
artichokes with the mixture, filling the center and forcing the
stuffing in between the leaves of the artichokes. Place in a baking
dish and add about 1 inch (2.5 cm) of water or chicken broth to the
dish. Drizzle with olive oil, cover tightly and bake in a preheated
350F (180C) oven for 1 hour. Serves 4 to 6.
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