You may also like
Categories:
salt white vinegar artichokes lemon onions olive oil zucchini mushrooms egg Mozzarella cheese lemon Parmesan extra-virgin olive oil clove garlic bread crumbs
Viewed: 88 - Published at: 7 years agoIngredients
- 1 teaspoon salt
- 2 tablespoons white vinegar
- 4 large artichokes
- 1 lemon, halved
- 1/2 cup onions, minced
- 3 tablespoons olive oil
- 1 cup zucchini, chopped
- 1 cup mushrooms, sliced
- 1 egg
- 1 cup mozzarella cheese, chopped
- Juice of one lemon
- 1/2 cup plus 2 teaspoons Parmesan, grated
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 2 cups flavored bread crumbs
Method
- Put 2 cups of salted water and the vinegar in a large, stainless steel saucepan and bring to a boil.
- Slice 1-inch off the tops of the center cone of the artichokes and cut the stalks so they will sit flat.
- Trim the tips from the leaves and rub the surfaces with lemon.
- Put the artichokes in the water and simmer, covered, for about 30 minutes.
- When the leaves pull off easily, put the artichokes on a rack; cool and drain them upside down.
- Remove the center leaves and the choke with a spoon and discard.
- Saute the onion in 1 tablespoon of olive oil, stirring until translucent, 3 to 5 minutes, then transfer to a bowl.
- Saute the zucchini in the remaining olive oil until lightly browned, add the mushrooms and cook for 2 more minutes, add to the onions.
- Mix the egg, mozzarella, lemon juice, and 1/2 cup of Parmesan.
- Add to the vegetable mixture, stir well.
- Heat the extra virgin olive oil in a saucepan and add the garlic and the bread crumbs.
- Brown lightly.
- Remove from heat and stir in the vegetable-egg mixture.
- Stuff the center and the leaves of the artichokes with the mixture.
- Set the artichokes upright in a baking dish with the water below the first leaf, about 1 cup.
- Sprinkle the juice of one lemon and the remaining Parmesan over the artichokes.
- Bake them, covered, for 30 minutes.
- Uncover for the last few minutes to brown the cheese.
