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ARTICHOKES STUFFED WITH BABY VEAL




Source of Recipe


chiqui, new orleans 3-27-2000


Recipe Introduction


WARNING; BOLT THE DOORS.....THE AROMAS WAFTING OUT OF YOUR HOME WILL DRAW MANY UNWANTED DINERS TO YOUR TABLE! Note: These freeze beautifully if for some reason you should have any leftovers!! One artichoke is truly enough for two - three people......maybe 1-2 Italians!!LOL Buono Apetito!


Recipe Link: http://www.recipelink.com/msgid/085410

List of Ingredients




1 large loaf stale french bread, soaked in water and squeezed dry; finely chopped
1 cup pine nuts
1 tabsp. guava jelly (not Paste)
1/2 teasp. salt
1/2 teasp. pepper (I use lemon-pepper)

4-6 tabsp. good strong olive oil
In a heavy skillet, heat olive oil. Add all ingredients to the skillet and cook over med. flame until it ceases to steam, making sure to break up any large pieces of the bread. Set aside. 3/4 pound of ground baby veal (NO SUBSTITUTIONS)
3/4 pound of ground round steak
1 med. onion, chopped
3 large cloves garlic, minced
salt and pepper to taste (I use lemon-pepper)
4-6 tbsp. more olive oil

In another skillet, heat olive oil. Saute the onion and garlic until almost transparent. Add meats and season with salt and pepper and continue to cook until meats are browned. 1/2 cup grated Romano or Parmesan cheese
3 Large artichokes, cleaned and stems & leaves trimmed (remove the thorns)

1 large lemon sliced
1 1/2 quarts fresh, well seasoned chicken stock
1 cup good olive oil

Recipe




In a large bowl, combine meat mixture and the bread mixture along with the grated cheese and mix well. Par-boil the artichokes for no longer than ten minutes in water that has been seasoned with a cut-up lemon and a few tbsp. of olive oil. Remove from water immediately and allow to drain until cool enough to handle. Divide stuffing evenly between the three artichokes pushing down into the leaves to fill. Place in a 4-5" deep roasting pan ( I usually do six at a time and I have a large rectangular roaster with a domed lid that is perfect for this, but three will fit snugly in a 5-6qt dutch oven ),fill with enough chicken stock to come up the sides by about 3"deep. Drizzle stuffed artichokes with the remaining olive oil and place a thick slice of lemon on the center of each. Place remaining slices of the lemon down into the broth. Cover and simmer on the stove on low for about 1-2 hours.(check for doneness by pulling on a center leaf...if it comes out easily and is tender to the bite....it's done). Remove cover last 10 min. This can also be placed in the oven at 325* for about the same amount of time. Uncover the last 10 min. also.( check after 1 hour and add more chicken stock if necessary)