Artichokes With Herb Mayonnaise And Stuffing Recipes

Steps:

• 1. Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
• 3. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

Steps:

• Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
• In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
• Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
• Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Steps:

• Mix first 5 ingredients in small bowl; season herb mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Place steamer rack in large pot. Add just enough water to touch bottom of rack. Place artichokes on rack. Bring water to boil. Reduce heat to medium, cover, and steam until artichokes are tender when base is pierced with small sharp knife, adding more water to pot as needed, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Leave artichokes in uncovered steamer; let stand at room temperature. Resteam until heated through.
• Place artichokes on plates; cool 10 minutes. Serve with herb mayonnaise.

Steps:

• Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke. Preheat oven to 375ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves. Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly. Yields 1 stuffed artichoke per serving.

Steps:

• saute onions in olive oil until translucent.
• add garlic, saute 2-3 minutes more.
• in a large bowl, mix rice and bread cubes.
• add quartered artichoke hearts to bread/rice bowl and mix well.
• add onion saute mix to bread/rice bowl and toss.
• mix eggs well with broth, add to bread mixture and toss together well.
• add oregano and salt and pepper to taste.
• press mixture into greased 9 x 13 inch baking pan.
• bake 400F for one hour.

Steps:

• In large kettle, combine 6 quarts water with the oil, lemon slices, garlic, salt and pepper; bring to boiling.
• Meanwhile; trim stalks from base of artichokes; cut a 1-inch slice from top of each. Remove discolored leaves; snip off spike ends of leaves.
• Wash artichokes in cold water; drain. Tie twine around each, to hold leaves in place.
• Add to boiling water mixture. Reduce heat and simmer, covered, 45 minutes or until bases of artichokes feel soft.
• Drain well, and remove twine. Cool; then refrigerate until serving time. (If desired, fill with stuffing, or simply serve with herb mayonnaise for dipping.).
• Meanwhile, in small bowl, combine mayonnaise with 2 tablespoons lemon juice and the oregano or tarragon; mix together well. Refrigerate, covered. Serve chilled as dip.
• Stuffing: In a large mixing bowl, combine bread cubes, parsley, parmesan cheese, garlic, olive oil, salt, pepper and lemon peel.
• Spread artichoke leaves apart, and spoon some of the stuffing mixture inside each one.