Stuffed Artichokes

Most people's only experience with artichokes has to do with a dip. I am fairly confident many of these artichoke dip loving individuals do not even know what an artichoke looks like. Personally, I can honestly say I have never had artichoke dip and never plan to, but I respect its popularity.

The artichoke is actually in the same family as the sunflower and typically found in the Mediterranean region. The artichoke that we eat is actually the flower bud of the plant and when allowed to blossom, blue petals are displayed. Most of our artichokes in the US come from California. If you do not know how to properly attack an artichoke, cleaning, cooking and eating it can be challenging. I enjoy seeing people look at an artichoke and thinking, "umm, this doesn't look like artichoke dip" or "what do I do with this?"

I have only eaten artichokes one of two ways. One, I enjoy them stuffed with bread crumb, garlic, olive oil, parsley and some cheese. Two, although not fresh, the artichoke hearts can be purchased in a jar and put in salads or breaded and fried. In my opinion, I love stuffed artichokes and like chicken cacciatore, I will not order it in a restaurant. My reason for this has to do with it being messy, but it is not uncommon to find stuffed artichokes on the menu as an appetizer in Italian and French restaurants.


I recently made stuffed artichokes, so here is the recipe.

• 2- artichokes: the leaves may have thorns, so be careful. Cut each leaf to create a straight edge and cut the stem short. Once you have cut each leaf, you can pull the artichoke apart, separating the leaves and creating space for the stuffing. Cut the stem to create a straight edge close to the base of the artichoke.
  
• Stuffing: in a bowl mix bread crumb, chopped garlic (lots), parsley flakes, and enough olive oil to create a paste.
  
• With a small spoon, stuff each leaf with the mixture created above. Try and push the stuffing it the leaves.
  
• Top the artichoke off with grated pecorino romano cheese.
• Place the artichokes in a covered deep pot with about an inch of water and steam for approximately 1.5-2 hours. They are ready when the leave come off easy when you pull gently. Be sure to check the water level and continuously refill when necessary.
  
  

Once the artichokes are done, it is time to eat! You are going to start at the base of the artichoke and pull a leaf off. You will notice the stuffing is on the leaf, unfortunately not all leaves will have kept the stuffing, but there is still something to eat on each leaf. Holding the edge of the leaf opposite to the stuffing, put the stuffing side in mouth. Do not let go of the leaf! Close your mouth to the point where your teeth are gripping the leaf and pull it out. Your teeth will capture the stuffing and the end of the leaf that is edible. Repeat for each leaf.


Please note: although the artichoke itself is rather large, the amount you actually eat is quite small and labor intensive. This may not be your food, but I can assure you it is tasty and good for you.

Chicken Cacciatore

One of my all-time favorite meals from growing up was my mother's chicken cacciatore. I would always request this as my birthday meal, along with stuffed artichokes and spaghetti. Since living on my own, I have been trying hard to perfect my chicken cacciatore to emulate my mother's and I think I am there.

In Italian, cacciatore translates to "hunter." This meal is almost like a stew, but the meal I grew up with is nothing like you will find in any restaurant. Upon their first glance, I've heard people comment, "that is not chicken cacciatore, Olive Garden's looks so much different." To begin with, Olive Garden tends to miss the boat on traditional Italian meals. (Jenny and Meggie....I hate to break it to you, but no where in Italy will you find plump breadsticks to dip is alfredo sauce and a giant salad served before the main meal. I thought you should know this now.) Typical cacciatore has capers, peppers, mushrooms, tomatoes, and a variety of spices. The dish is cooked until the meat falls off the bone and served over rice.

Just came out of the oven

The recipe I am used to is a little different. I am not sure if it is a Sicilian version or a family version, but it is one of my favorites.

• 2-chicken breasts, 4 chicken legs (any part of the chicken will suffice)
• 8-garlic gloves (ballpark figure....more is welcome)
• 5-red skinned potatoes cut in cubes (leave the skin on)
• 1-large onion sliced
• 3 cans of Delmonte tomato sauce
  
• parsley flakes
• salt and pepper, to taste
• Rice
  

Pre-heat oven to 375 degrees. Place the chicken, chopped garlic, cubed potatoes, and sliced onion in a deep greased baking pan. Pour the tomato sauce in with two cans of water to rinse residue out of the cans. Season with salt, pepper and parsley flakes. Stir the mixture to make sure everything is coated with the sauce. Cover the pan tightly with aluminum foil and bake for a good two hours. Stir the mixture after about an hour of cooking. You will know it is done when the meat is falling off the bone...this can be longer than two hours. Sometimes, I like to remove the foil after the two hours and broil it for a few minutes. Serve over a bed of rice.

I think I'm back...

I have had the urge to blog recently. Not because that there has been any great material to write about, but because I finally have time to write again. I looked back at my blog statistics to find that before I started my public health program (9/07), I blogged 117 times. Since then, I have only blogged 29 times.

Since finishing my public health degree, I have:

1. traveled through Spain with Roommate and a rubber ducky named Pato.
   
2. become an aunt to Sophia....child of Joe Ribods. My auntie duties have to be shared with four cubs now instead of three.
   
3. come to the conclusion that I am not sure where the last two years have gone.
   

sauteed tomatoes with basil, olive oil and garlic to be served over linguini

Needless to say, I have begun documenting what I eat through photos again. I am carrying my camera more with me these days...much lighter than binders and my laptop. I'm on a journey, not sure where exactly it will take me, but I anticipate summer vacation being quite interesting to say the least. Only time will tell....