Cooks will always find ways to stuff food in produce. If a vegetable or fruit can be hallowed, they will put food in it. Artichoke is one of those that can be hallowed but it is so underused, because most people don't know how to do it.
A hollowed artichoke can become an elegant container for many kinds of stuffing. For example, use it as a bowl for soup/fried rice, for a juice cup, or dip dish. Decorate a dinner table with hallowed artichokes filled with foods makes a meal more attractive. Read my tutorial on preparing artichoke for cooking, if you would like to know how to cut and peel an artichoke. Article link under the "Resources" section.
Instructions for preparing an artichoke for stuffing >>
Things You'll Need
- Large or jumbo artichoke
- Kitchen cutting knife
- Melon baller, optional
- Salt, optional
- 1 lemon wedge, optional
Cut off artichoke stem at the bottom so it can easily stand on your work surface. Cut with a kitchen knife about 1-1/2" off the top while holding it against the work surface with your other hand.
Hallow out the center with a melon baller or spoon. Make sure you go almost all the way to the bottom. Also, pull out the hairy choke and discard.
Steam artichoke before stuffing. Stand artichoke upright in a pot filled with 2" water. Add a pinch of salt and/or a few drops of lemon juice, if desired. Bring water to a boil and then turn heat down to low. Cover, and steam. Check pot water level every 10 minutes when steaming, refill if needed. Steam for 30 minutes until artichoke bottom is tender (test with a fork) or when leaves are softened.
Remove artichoke and drain water completely. Depending on your stuffing/filling recipe, you may want to cool the artichoke first, either in room temperature or in the refrigerator. Your hallowed artichoke is ready for stuffing.
- Photo Credit e-Rambler@eHow.com
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