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Catholic Recipe: Stuffed Artichokes

    INGREDIENTS

  • 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

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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