Stuffed Artichokes
Ingredients
6 large artichokes
boiling salted water
2 cloves garlic
1/2 lemon
2 Tbsp. cooking oil
1/4 C. butter
1 small onion, chopped
1/2 lb. mushrooms, sliced
1/4 tsp. crushed rosemary
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
2 Tbsp. flour
2 C. chicken broth
1 C. finely diced cooked chicken
salt and pepper to taste
1/3 C. buttered soft bread crumbs
Cooking Instructions
Cut 1″ off tops of artichokes. Add enough boiling salted water to cover artichokes. Add one clove garlic, lemon half and cooking oil. Bring to a boil, cover and simmer until tender, about 30 minutes. Drain upside down. Preheat oven to 375°. When artichokes are cool enough to handle, separate the leaves and cut out each choke with a teaspoon. Heat butter in a skillet and sauté onion in it until tender. Chop the remaining garlic clove finely. Add with mushrooms to the skillet and cook for 3 minutes. Add rosemary, thyme, marjoram and flour and stir to mix. Gradually stir in broth and bring to a boil, stirring. Add chicken, salt and pepper. Heat to bubbling. Fill cavity of artichokes with the chicken mixture, sprinkle with bread crumbs and place in a shallow baking dish with 1/2″ water in the bottom. Cover and bake for 25 minutes or until heated through. Note: 1 tsp. fresh herbs may be used to replace 1/4 tsp. dried. Serves 6.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)