Chef Michael Long
The Main Course for the Seasoned Chef February 13 Four Cities of Italy
Rome!
Stuffed Artichokes with Crushed pepper and anchovy;
The Main Course for the Seasoned Chef February 13 Four Cities of Italy
Rome!
Stuffed Artichokes with Crushed pepper and anchovy;
Serves 6
6 each large globe artichokes, stems removed, tops trimmed and leaves snipped
2 bay leaves
2 lemons, zested and zest reserved for stuffing
2 cups dry white wine
Water to fill baking dish
Handful kosher salt
Place artichokes in a deep baking dish, juice the lemons and combine all. Peel the stems and place in also. Bring to a simmer. Cover and place in 375 degree oven until artichokes are tender. Take from oven and remove the choke. Spread the leaves open like a flower as per chef demo.
2 loaves foccacia, cubed and pulsed in a food processor to rough crumbs
12 oz asaigo cheese
2 table spoons fresh rosemary, rough chopped.
1 bn Italian parsley, rough chopped
Crushed red pepper to taste
Combine the above
1 large onion, fine diced
¼ cup olive oil
2 three tablespoons garlic, minced
4 oz tinned anchovies, chopped fine.
Heat the oil in a sauté pan and add onions. Cook until soft then add the anchovy and garlic. Cook a few more minutes then add to bread stuffing mix. Add lemon zest and diced stem pieces. Mix well but gently.
Fill the stuffing into the artichokes as per chef. Leave a hollow space in the middle. Bake ten minutes at 375 degrees.
Prepare an aioli with:
4 egg yolks
Juice of two lemons
2 tablespoons dry mustard
2 cups vegetable oil, ¼ cup olive oil, salt & pepper
Put egg yolks in a food processor with lemon, mustard, and salt. Add oil while it is running slowly. Adjust with oil or warm water. It needs to be thick enough to hold its shape.
12 each white anchovies for garnish
Place artichokes on the plate and fill the centre with aioli. Cross the white anchovies over the top
6 each large globe artichokes, stems removed, tops trimmed and leaves snipped
2 bay leaves
2 lemons, zested and zest reserved for stuffing
2 cups dry white wine
Water to fill baking dish
Handful kosher salt
Place artichokes in a deep baking dish, juice the lemons and combine all. Peel the stems and place in also. Bring to a simmer. Cover and place in 375 degree oven until artichokes are tender. Take from oven and remove the choke. Spread the leaves open like a flower as per chef demo.
2 loaves foccacia, cubed and pulsed in a food processor to rough crumbs
12 oz asaigo cheese
2 table spoons fresh rosemary, rough chopped.
1 bn Italian parsley, rough chopped
Crushed red pepper to taste
Combine the above
1 large onion, fine diced
¼ cup olive oil
2 three tablespoons garlic, minced
4 oz tinned anchovies, chopped fine.
Heat the oil in a sauté pan and add onions. Cook until soft then add the anchovy and garlic. Cook a few more minutes then add to bread stuffing mix. Add lemon zest and diced stem pieces. Mix well but gently.
Fill the stuffing into the artichokes as per chef. Leave a hollow space in the middle. Bake ten minutes at 375 degrees.
Prepare an aioli with:
4 egg yolks
Juice of two lemons
2 tablespoons dry mustard
2 cups vegetable oil, ¼ cup olive oil, salt & pepper
Put egg yolks in a food processor with lemon, mustard, and salt. Add oil while it is running slowly. Adjust with oil or warm water. It needs to be thick enough to hold its shape.
12 each white anchovies for garnish
Place artichokes on the plate and fill the centre with aioli. Cross the white anchovies over the top
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