Home > Food, Thoughts > Not Raw Recipe: Entréchoke with Sweet Stuffing (Entrée Artichoke)

Not Raw Recipe: Entréchoke with Sweet Stuffing (Entrée Artichoke)

Curious is as curious does and the mighty artichoke has long been a ‘hearty’ matter of intrigue. (Ja!Ja!)

An h’orderve relic from the dramatic and quirky 70s, I am not sure I know a single person who has ever bought a raw artichoke. Are there even reasons for these to still be stocked in the produce department?

Here is what you didn’t know about artichoke. The artichoke is actually extremely vitamin rich, nutrient dense, and antioxidant abundant. In fact, a USDA study says artichokes have more antioxidants than any other vegetable on the market. And, for all the drinkers out there, traditionally, artichokes are known to eliminate toxins and regenerate the liver. I have been sober now for about 60 days, but I figure my liver could use the TLC. I gave the mighty artichoke a go and this is what happened next.

Serrated knife

Kitchen shears

1 whole artichoke

1/4 cup Monterrey mushrooms, diced

1/4 cup sweet onion, diced

1/4 cup sunflower seeds

1/2 cup cooked, drained Acini di Pepe

8 sweet cherries, stems and pits removed

1 tbsp maca powder

1 tsp black pepper

1 tbsp

salt to taste

1 tbsp extra virgin olive oil

Serving for 1. Repeat all ingredients and steps for as many servings as necessary.

While Acini di Pepe is boiling in water, chop stem off artichoke so it can sit flat. Remove tough outer leaves. Cut top 1/3 of artichoke off with serrated knife (really important to have a good knife here) to eliminate meatless leaf tops and sharp points. With kitchen shears, trim off sharp points of outer leaves. Spread leaves out like flower to make room for ‘stuffing’.

Puree cherries with maca powder.

Combine Acini di Pepe, diced mushrooms and onion with sunflower seeds, cherry and maca puree, sunflower seeds, salt and pepper.

Work ‘stuffing’ in between leaves. Drizzle olive oil on top. Wrap artichoke in aluminum pocket, making sure to create tall enough walls to put about half an inch of water at the bottom of the pocket. Set on pan that will catch any overflowing juices.

Preheat oven to 425 degrees. Bake about 45 minutes until you can slide a knife into the base of the artichoke. To crisp on top, open aluminum pocket and broil for about 5 minutes or until you see top browning.

Serve with bowl for discarded leaves.

After you have eaten the white pulp off all the leaves, scoop out the “choke” bristles and chop up the heart to eat last!

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