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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pancetta-Stuffed Artichokes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Pancetta-Stuffed Artichokes Empty Pancetta-Stuffed Artichokes

    Post by Lobo Fri 05 Feb 2016, 10:31 pm

    Pancetta-Stuffed Artichokes Img18l
    Pancetta-Stuffed Artichokes
    Pancetta-Stuffed Artichokes Translucent
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    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Servings: 4 to 6
    Steaming artichokes until tender and then baking them with a stuffing made from pancetta and crisp panko (Japanese bread crumbs) results in a pleasing contrast of textures.






    • 24

    Ingredients:


    • 1 lemon, halved
    • 1 Tbs. peppercorns
    • 5 garlic cloves, 3 smashed and 2 finely chopped
    • 4 globe artichokes
    • 4 Tbs. (2 fl. oz./60 ml) olive oil
    • 1/2 onion, diced
    • 3 oz. (90 g) pancetta, finely chopped
    • 1/4 cup (1 oz./30 g) toasted pine nuts
    • 1/2 cup (2 oz./60 g) panko
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 1/2 cup (2 oz./60 g) grated Parmesan cheese

    Directions:

    Preheat an oven to 425°F (220°C).

    Fill a large pot with 2 inches (5 cm) of water. Add one of the lemon halves, the peppercorns and smashed garlic cloves to the water and bring to a boil over medium-high heat.

    Meanwhile, working with 1 artichoke at a time, trim the stem even with the artichoke bottom. Snap off the small, tough leaves around the base of the artichoke. Cut off the top third of the artichoke; then, using kitchen shears, trim off any remaining thorny leaf tips. Gently pry the center leaves open and, using a small spoon, scoop out the prickly choke and discard. Repeat with the remaining artichokes. Rub the cut surfaces of each artichoke with the remaining lemon half as you trim them to prevent the artichoke from darkening.

    Add the artichokes to the boiling water, using artichoke steamer inserts to hold them upright if desired, and cover the pot. Steam the artichokes until a knife easily pierces the bottom, 15 to 20 minutes.

    While the artichokes are steaming, make the stuffing. In a sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Sauté the onion until tender and translucent, about 5 minutes. Add the chopped garlic and continue cooking 30 seconds more.

    Transfer the onion mixture to a bowl and add the pancetta, pine nuts, panko, parsley, Parmesan and the remaining 2 Tbs. olive oil. Toss to combine.

    When the artichokes are tender, remove from the pot. Gently spread open the center and the rows of leaves of an artichoke and push a little of the stuffing mixture between them. Repeat with the remaining artichokes. Place the stuffed artichokes, stem side down, in a baking dish and bake until the stuffing has browned, 5 to 7 minutes. Serve immediately. Serves 4 to 6.

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