Artichoke Bottoms With White Wine Duxelles Recipes

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ARTICHOKE BOTTOMS WITH WHITE WINE DUXELLES



Artichoke Bottoms With White Wine Duxelles image

Provided by Barbara Kafka

Categories     appetizer, side dish

Time 26m

Yield 4 servings as garnish, 2 servings as first course

Number Of Ingredients 10

4 artichokes, cooked as above
1/4 cup fresh lemon juice
2 tablespoons butter
2 shallots, peeled and minced
1/4 pound mushrooms, stems removed, caps finely diced
1 small plum tomato, cored, seeded and chopped
1/3 cup white wine
2 tablespoons minced parsley
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Peel leaves from artichokes. Remove chokes with a spoon and discard. Trim bottoms so the edges are smooth. If necessary cut small slices from stem ends so the artichokes will sit upright. Rub all over with lemon juice to prevent discoloration.
  • In a 10-inch ceramic quiche dish heat the butter, uncovered, at 100 percent power for 1 minute in a large oven, or 2 minutes 30 seconds in a small oven. Add shallots, mushrooms and tomato and stir. Cook, uncovered, at 100 percent power for 3 minutes in a large oven, or 4 minutes and 30 seconds in a small oven.
  • Add the wine. Cook, uncovered, at 100 percent power for 5 minutes in a large oven, or 8 minutes in a small one, until most of the wine has evaporated. Remove from oven. Stir in parsley, salt and pepper.
  • Set artichoke bottoms in a circle on a 10-inch platter. Mound a quarter of the mushroom mixture in the well of each artichoke. Heat, uncovered, at 100 percent power for 2 minutes in a large oven or 3 minutes in a small one. Serve immediately.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 284 milligrams, Sugar 4 grams, TransFat 0 grams

WHOLE STUFFED ARTICHOKES BRAISED IN WHITE WINE



Whole Stuffed Artichokes Braised in White Wine image

Categories     Cheese     Appetizer     Bake     Braise     Parmesan     Sausage     Artichoke     White Wine     Parsley     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 23

For stuffing artichokes
2 cups fine fresh bread crumbs from an Italian loaf (4 oz)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 1/2 tablespoons finely chopped garlic
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup minced sweet soppressata (dried Italian sausage; 1 1/4 oz)
1 teaspoon finely grated fresh lemon zest (optional)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 medium artichokes (8 to 9 oz each)
1 lemon, halved
4 thin slices provolone cheese
For cooking artichokes
1 1/2 cups water
1/2 cup dry white wine
1/4 cup olive oil
1/2 cup finely chopped onion
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a melon-ball cutter; a 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a tight-fitting lid

Steps:

  • Make stuffing:
  • Preheat oven to 350°F.
  • Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.
  • Trim and stuff artichokes:
  • Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
  • Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.
  • Trim remaining artichokes in same manner.
  • Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone.
  • Cook artichokes:
  • Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.
  • Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
  • If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.
  • Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.

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