Steamed Stuffed Artichoke

 

8 ounces 90% lean ground beef
blend of provolone, asiago, parmesan, romano
1/2 cup cracker crumbs
1/4 cup bread crumbs
1/4 cup parsley
1/4 cup green onions
1/4 cup chopped celery
1 raw egg
Chicken broth to mix well
  1. Combine all the ingredients above in a large mixing bowl. Add salt and pepper to taste. Use just enough chicken broth to moisten the meat mixture.
  2. Clip points off artichokes leaves. Barely trim off bottom of stalk, leaving stalk intact. Soak in salted water, gently loosening leaves. Do not remove choke.
  3. Drain and stuff each leaf with 1/2 teaspoon meat mixture.
  4. Place stuffed artichoke on stand in pot. Add water just covering shortest stalk, not touching stuffed leaves. Drizzle oil over stuffed leaves.
  5. Steam for about 45 minutes covered. When a center leaf comes out easily, uncover.
  6. To serve, cut off stalk at bottom of artichoke, and place on plate. Generously dust with paprika.

May be served as an appetizer by using an electric knife to cut in quarters and serve cut side down and dust with paprika.

Makes 1 Artichoke

Cajun Shrimp with Artichoke Cream Sauce

  • 2 lbs peeled and deveined shrimp (21-25 ct) 1 quart heavy cream
  • 1 cup chopped red bell pepper 2 tablespoons minced garlic
  • 1 cup chopped yellow bell pepper 1 tablespoon thyme
  • 2 cups chopped mushrooms 1 tablespoons basil
  • 1 cup chopped purple onion 1 teaspoon black pepper
  • 2 cups artichoke hearts 1 teaspoon cayenne pepper
  • 2 cups white wine 2 tablespoons chopped parsley
  • 1 cup olive oil 2 teaspoons lemon juice
  • 1 stick butter ½ cup flour
In a large skillet, sauté onions, bell peppers and mushrooms in ½ stick of butter and ½ cup olive oil until tender (4-5 minutes). Add the white wine and let reduce by ½. Add the minced garlic, thyme, basil, black pepper and cayenne and continue cooking 1 to 2 minutes. Sprinkle in the flour, coating everything generously, until all liquids are absorbed. Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2 to 3 minutes. In a separate skillet, add the other ½ stick of butter and the ½ cup olive oil adding shrimp to sauté. Add the salt and pepper to taste. Add lemon juice. Cook for approximately 4 to 5 minutes and add to cream sauce including all shrimp juices. Serve over your favorite rice or pasta.