Meatless Monday: Stuffed Artichokes
Meatless Monday is a global movement, a way of life. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
It's go-time. The Thanksgiving countdown has officially begun, which means that right now is the time to take out your casserole dishes and sharpen your knives, not to mention, test drive a few holiday recipes before the big day arrives.
These tender, breadcrumb-stuffed artichokes are both elegant and homespun, making them a lovely addition on any Thanksgiving table (or in front of the TV on a weeknight). If you've never turned an artichoke before (a.k.a. prepped it for cooking), this video should give you the basics to get started. Try this simple recipe tonight and, by Thanksgiving, you'll be ready to make it for your crew.
Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke.
Make the stuffing by mixing together the bread crumbs, onion, Parmesan, parsley, garlic, tomatoes, capers, olives, and salt and pepper to taste.and fill the center of the artichokes.
Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.