Salads: Riviera Stuffed Artichokes
Once deemed by Pliny ”monstrous productions of the earth,” artichokes are now aristocratic vegetables prepared in fascinating creations. The Romans even use them to make artichoke ice cream. This is a favorite Mediterranean dish that often appears on menus of inviting restaurants along the Riviera.
Recipe
2 cups dry bread crumbs.
2 tablespoons minced anchovies.
Half cup chopped fresh parsley.
Half-cup grated Parmesan cheese.
3 garlic cloves, minced.
Freshly ground pepper to taste.
4 large artichokes.
1 large lemon, sliced.
One-Fourth cup olive oil.
Melted butter (optional)
The Cooking
Combine the first six ingredients and mix well. Wash the artichokes thoroughly in cold water and drain. With a sharp knife, cut off about one-third inch from the top. Cut off the stem ends so that the artichokes will stand upright. With kitchen scissors, snip off the sharp leaf tips of each artichoke. Tear off and discard any loose or spotted leaves. With a teaspoon or knife, scoop out the choke. Spread out the leaves gently with your hands. Spoon the stuffing into the center and between the leaves of each artichoke. Pour hot water, enough to be one inch deep, into a large kettle and bring to a boil.
Arrange the artichokes, one next to another, in it. Add the sliced lemon and sprinkle the artichokes with oil. Turn down the heat and cook slowly, covered, for about 45 minutes, or until the artichokes are tender. Carefully remove with a slotted spoon and drain. Serve with melted butter, if desired.
