Gwyneth Paltrow Cooking Series #9: Stuffed ArtichokesKelsey Banfield
One of the things I really appreciate about My Father’s Daughter is that the recipes really are easy to make. When I first saw stuffed artichokes I was wary. I envisioned mixing long complicated fillings and trimming artichokes just so to make the whole dish come together. Once I read the directions, however, I realized that I was quite wrong. These stuffed artichokes are basic steamed ‘chokes stuffed with a basic panzanella salad and they couldn’t be tastier. I made this one a weeknight when we were waiting out a rainstorm. When it came time for dinner my husband and I were thrilled with our new, interesting dish. The tomato salad and herbs complimented the vegetal artichoke leaves perfectly. The whole thing was substantial enough to be our first course, all I did was serve some couscous on the side. We were thrilled with this easy weeknight recipe. I bet you will be too.
adapted from My Father’s Daughter
4 artichokes, trimmed and tough outer leaves discarded
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt & Pepper
4 cups large croutons or stale bread cut into cubes
2 cups cherry tomatoes, halved
4 or 5 fresh basil leaves, torn
1. Cook the artichokes for 45 minutes, or until cooked through.
2. In a separate bowl mix the olive oil, vinegar, salt, pepper, bread and tomatoes until everything is evenly coated. Set aside.
3. Once the artichokes are cooked allow them to cool and carefully trim out the center fuzzy choke. Stuff the tomato mixture into the artichokes and serve.