Muirhead Stuffed Artichokes with Pasta |
||
|
4 artichokes 1 lemon 1 jar (16 oz.) Muirhead Ed's Tomato Sauce 1 ½ cups chicken stock 1 cup breadcrumb ½ cup grated Parmesan cheese 2 garlic cloves, minced 4 tbsp olive oil Salt and pepper to taste 1 lb pasta |
||
| Cut 1" from top of artichoke, with a scissors snip off sharp tips of leaves. Cut stem even with the bottom. Peel stem and slice 1/8" thick. Place artichoke in pan the size that will hold them snuggly upright. Cover with boiling water. Squeeze lemon into water and add cut stems. Bring to a boil and simmer for 15 minutes. Drain water - reserving stem slices. Press artichokes open and remove the "choke" in the center-use a grapefruit spoon or other sharp spoon. Combine breadcrumbs, Parmesan cheese, minced garlic, and olive oil. Add salt and pepper to taste. Hold 1 artichoke in your hand, over the bowl of crumbs, and scoop crumbs into leaves. Repeat with 3 other artichokes. Divide any remaining crumbs into centers of the artichokes. Pour 1 jar of Muirhead Ed's Tomato Sauce into same saucepan used to cook the artichoke. Add chicken stock and stem slices. Place artichokes upright into the saucepan. Simmer 30 to 45 minutes. Cook favorite pasta, drain and divide into 4 pasta bowls. Top with artichoke and pour sauce over the pasta dish. Serve with fresh grated cheese. Serves 4. | ||
|
||