Amazing Stuffed Artichokes

• 4 large artichokes
• ¼ cup lemon juice
• 2 cups Italian bread crumbs
• 1 cup grated Parmigiano-Reggiano cheese
• 1 teaspoon grated lemon peel
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• ½ cup olive oil

Using a sharp knife, carefully level the bottom of each artichoke and cut about 1” from the tops.  Then with kitchen shears, snip tips from remaining outer leaves.  Stand artichokes in large pot.  Add 2 inches of water and ¼ cup of lemon juice.  Combine cheese and breadcrumbs.  Spread leaves as much as possible, generously fill with breadcrumb/cheese mixture.  Drizzle tops of artichokes generously with olive oil.

Cover pot.  Put on medium heat until liquid comes to a boil, then reduce to low and simmer for 40 minutes, checking frequently on liquid level.  Add additional water if necessary.

Artichokes are done when leaves pull easily from base.  I garnish with fresh lemon slices and everyone fights over the artichoke hearts! 😉  Enjoy!

Advertisements

Read Full Post »

Cranberry Apple Mango Chutney

• 2 bags of fresh cranberries, rinsed
• 1 pear – peeled, cored, chopped small
• 2 medium apples, cored, chopped small
• 1 mango chopped small
• ½ cup dried cherries
• 2 cups light brown sugar
• 1 ¼ cup orange juice
• 1 large tablespoon of raspberry preserves
• ¼ cup apple cider vinegar
• ¼ teaspoon ground ginger
• ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• Dash of nutmeg
• Pinch of salt

Place all ingredients into a large saucepan and cook on medium heat until cranberries pop and mixture thickens – about 20-30 minutes. Cool.  I like to get little Mason jars or pretty containers and give a little bit to the neighbors or friends each year.  That way a little bit of us is with them at their holiday meal!

This is a great side for your holiday turkey meal, but is also fantastic with pork or veal.  Emily even warmed some up last night and topped with vanilla ice cream!  Yum!

Read Full Post »