PRH Spring 2016

Page 80

PRHthe menu

Courtesy of Carol Lanni

Stuffed Artichokes

2531-35 S. Broad Street, Philadelphia PA 19148

This artichoke recipe has been in the family for more than 75 years and is delicious! Artichokes are in season all year, with the best supplies in March, April and May. Look for compact, plump heads, heavy for their size, with tightly closed, thick green leaves. When cut, lemon keeps them from turning brown.

Ingredients ➜ 6 big artichokes ➜ 1 lemon, sliced ➜ 2 cans of ancho-

➜ 1/2 cup grated

➜ 2 cans black

➜ Olive oil ➜ Chicken broth ➜ Salt and pep-

vies in oil

olives, drained

➜ 3 cloves garlic ➜ 3 cups bread crumbs


➜ 1or 2 tablespoons parsley, chopped

per to taste

Directions Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing. Trim off stems so artichokes have a flat bottom. Trim off top. With kitchen shears or a paring knife, trim off the pointed tips of each leaf. Place in a pot and cover with water, add lemon slices and bring to a boil. Drain and set aside. In the meantime, make stuffing by chopping anchovies, black olives and garlic into small bits. Place in bowl and add breadcrumbs, grated cheese, parsley, salt and pepper to taste. Drizzle in olive oil a tablespoon at a time and stir in. The stuffing should be sticky when enough oil is added. Divide stuffing into six portions. Stuff each leaf of the artichoke working from the bottom leaves up to top. Repeat with remaining five artichokes. Using a pot that will tightly hold them, add chicken broth halfway up the artichokes. Drizzle with olive oil. Cover pot and bring to a boil. Cook 30 to 40 minutes basting every 10 minutes. They are done when a leaf pulls out easily.

PRH Suggested Wine Pairing by Vincent Novello Bonpas / Rhone Valley Vineyards $13.99


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