Catholic Recipe: Stuffed Artichokes
- 8 large artichokes
- juice of 1 large lemon
Stuffing: - 1/ cup vegetable oil, divided
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 3 stalks celery, finely chopped
- 1/2 cup finely chopped dill
- 1 teaspoon finely chopped mint
- salt, pepper
- 1 cup finely chopped parsley
- 1 pound lima beans, shelled
Details
- Serves: 8
- Prep Time: 1 1/2 hours
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 15+
- Origin: Greece
- None
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Also Called: Anginares Gemistes
DIRECTIONS
Wash artichokes; cut off enough of stems to make them "sit" firmly when served. Cut off 1/2 inch from tips of leaves. Sprinkle artichokes well with lemon juice. Cook until almost tender. Drain. Cool. Remove enough of center to scrape away fuzzy heart. Heat 1 tablespoon oil in saucepan. Sauté onion, garlic lightly. Add celery, dill, mint, salt, pepper and parsley. Mix in bowl with half of remaining oil. Insert mixture into leaves of artichokes. Place artichokes in saucepan. Add water, remaining oil. Cook slowly 1/2 hour. Add beans. Cook 25 minutes or until tender. Yield, 8 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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