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Creole Stuffed Artichoke with Chicken
Stuffed Aritchoke with Chicken |
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3 Tbls. melted butter
3 chicken bouillon cubes
2 cups seasoned breadcrumbs
2 Tbls. thyme, ground
1 large chicken breast
1 cup celery, inner stalks with leaves, diced
1 medium fresh artichoke
1 cup Parmesan cheese
1 cup water
1/2 cup green onion tops (shallots), diced
1/4 quarter yellow onion, diced
1/8 tsp. paprika
Olive oil
Salt and pepper to taste
Lemon juice
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Remove the tough bottom row of leaves by pulling them off, next
remove the hard spine and tough upper part of leaf with vegetable
scissors, about 1/4 inch.
Note- to avoid discoloration, dip the cut parts in lemon juice.
Place the artichoke into boiling water sufficient to submerge it,
head down using the stem, lowering slowly as not to disrupt the boiling. Leave submerged until the artichoke is softened enough to spread the leaves easily. Remove the artichoke from the boiling water and gently spread
the leaves until you can access the core. Retain the boiling water for later use.
Note-The core is the light purple colored young leaves in the center of the artichoke.
Using a teaspoon, dig the core out and remove all pieces from the center. Rinse carefully with warm water. Finally remove the stem at beginning of leaves.
Stuffing:
Using a small amount of olive oil in a small skillet, heat on a medium hot fire. Flattened the chicken breast on a cutting board, season both sides of the breast
with salt, pepper, and dust heavily with ground thyme. Fry until browned on both sides. Remove from oil; allow to cool until you can handle safely
dice into 1/2 inch square pieces, then roll the squares with a large knife to shred.
In a mixing bowl, carefully add the breadcrumbs, cheese, celery, onion, green onion tops and stir well. Add the now prepared chicken to the dry mixture.
Preheat oven to 350 degrees F. at this time.
Next add 2 chicken bouillon cubes to 1 cup of the boiling water retained, stirring until dissolved and add slowly to the dry mixture to form a paste.
Place the artichoke on a flat surface on a paper plate. Opening the leaves of the artichoke to access the removed core area, fill the center of the vegetable with the dressing spreading the remaining leaves in sequence to form rows of leaves and dressing. Dust with the paprika, place in a covered dish with a metal grill in the bottom, which would allow 1/2 inch of the boiling water mixed with an additional chicken bouillon cube. Coat the stuffed artichoke with the remainder of the frying olive oil, by taking the remainder out of the frying utensil and brushing on the vegetable exterior, coating it well.
Place the stuffed artichoke into the covered baking dish and bake for 1 hour, turning the oven to low afterward to retain warmth.
Serve immediately with a sauce of 1/2 tsp. lemon juice to 3 Tbls. butter for dredging the leaves as they are removed.
Bon appetite!
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Preparation Time: 2 hours |
Serves: 1 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 5906 times. |
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