Stuffed Artichokes

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Lauren D

Lauren DeMaio, Magic Bullet’s first ever Kitchen Magician, spent her early years with a love for food. Surrounded by loving family, loving hearts, and huge appetites, it was always on the forefront. The 28-year-old ‘spark plug’ recently relocated from Boston back to her home state of Connecticut, where she works as an Operations Manager for a trade show management company by day and a slave to the stove by night. Always high on life and short on time, she found a way to make meals happen – using what else but the Magic Bullet Blender.

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Perhaps the reason I resembled a stuffed artichoke as a child was because of this recipe… I kid you not, they are THAT good.

Lauren, your Magic Bullet Blender Kitchen Magician, here! This recipe has been around the family for a while.

SUPER basic. RIDICULOUSLY impressive. And SIMPLE with the help of your Magic Bullet Blender.

I’ve never lied to you.

Pictured would be Deb, my mama, in a head lock-esque pose. Head lock given by me, the offspring. I lucked out with that broad being mine. One of the hardest working, most caring, selfless, smartest, unbelievable humans I have ever met. And aside from being my BEST friend, she is also one hell of a cook. These, my friends, are hers.

Use good ingredients. Pre-Bullet your own breadcrumbs and pecorino romano. Whip these babies up. Make mama proud. 🙂

Stuffed Artichokes

Ingredients

  • 2 fresh artichokes
  • 4 eggs
  • 3/4 cup pre-bulleted pecorino Romano
  • 1/2 cup heavy cream
  • 1/4 to 1/2 cup pre-bulleted, plain dried bread crumbs
  • 1 tbsp dried parsley
  • 1/2 tbsp garlic powder
  • 1 tsp black pepper

INSTRUCTIONS

  1. Slice 1/4″ off top of each artichoke with sharp knife, to remove ‘prickles.’
  2. Trim point off each leaf with scissors.
  3. Wash and drain upside down. Set aside.
  4. Into Magic Bullet Blender tall cup, add eggs, garlic powder, pepper, parsley and cream. Blend for five seconds. Keep artichoke sitting in pot, getting ready to steam!
  5. Add pre-bulleted pecorino romano cheese to tall cup. Blend 5 to 10 seconds.
  6. Add to a medium sized mixing bowl. Then, add bread crumbs and combine. You want a pasty mix – wet, but not soupy. Adjust accordingly with bread crumbs.
  7. Stuff each leaf with a small ball of mix. I use a teaspoon to help me out with this. Then pull open center and put the remaining mix on top, where the artichoke heart is.
  8. Place artichokes in a large pot and add about one to two inches of water.
  9. Bring to a boil and turn back to simmer. Simmer about 45 minutes, until a leaf pulls away from artichoke easily. Watch that your water does not evaporate. If it gets low, add some more.
  10. Put those babies onto a pretty plate and enjoy.

Being that these are meat free, they are ALWAYS a staple at our 7 fish, Italian Christmas Eve Extravaganza.

Try ’em then? Try ’em Sunday? Try ’em tomorrow?
Just get there and give ’em a shot for me!

Alright my little loves. I’ve got to scoot. Chores to do. Work to crush. Garlic to sweat.

Until next time, sending all my love, from my big heart in Connecticut, to each and every one of yours! 🙂

xo @LdeMao

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