Artichokes Stuffed with Pork and Almonds

This is an unusual and rather expensive way to serve artichokes. They may, how-ever, be served as a main course for lunch or supper. Serve some melted butter mixed with a few drops of lemon juice into which the artichoke leaves and hearts can be dipped.

4 large artichokes lemon quartered

1 fl. oz. lemon juice enough boiling water to cover the artichokes

1 tablespoon salt

2 oz. vegetable fat i lb. minced pork medium-sized onion, chopped

1 oz. fresh breadcrumbs

2 tablespoons chopped parsley

½ teaspoon salt freshly ground black pepper

2 teaspoon celery salt

2 oz. blanched almonds, finely chopped

1 egg, lightly beaten

1 tablespoon vegetable oil

Wash and prepare the artichokes for boiling. Squeeze lemon juice over the cut areas to prevent- them discolouring. Using a sharp knife, cut off the top third of each artichoke. Pull open the centre leaves carefully and pull out the yellow and purple leaves from the centres. Using a teaspoon, scrape and pull off all the fuzzy chokes to expose the heart. Squeeze a little lemon juice into the hollows. Push the leaves back together again.

Stand the artichokes in a large sauce-pan. If they do not fit snugly into the saucepan, tie a piece of string around each one so they will keep their shape while boiling.

Pour the boiling water and the remaining lemon juice over the artichokes so that they are completely covered. Add the salt. Cover the saucepan and simmer the artichokes, over medium heat, for 25 minutes, or until the bases are tender when pierced with a sharp knife. When the artichokes are cooked, remove them from the water with a slotted spoon and turn them upside down in a colander to drain.

While the artichokes are boiling, preheat the oven to moderate 350°F (Gas Mark 4, 180°C) and make the stuffing.

In a large, heavy frying-pan, melt the fat. Add the pork and the onions and saute them until they are lightly browned.

Remove the frying-pan from the heat and add the breadcrumbs, parsley, salt, 4 grindings of pepper, celery salt, almonds and beaten egg.

Stir the mixture well.

Place the artichokes in a baking dish and fill the centres with the stuffing.

Pour a little water around the arti-chokes. Brush the artichokes generously with oil. Cover the dish with aluminium foil and bake on the centre shelf of the oven for 30 to 40 minutes until the artichokes are tender.

Serve hot.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus