Recipe by ngibsonn
This recipe is reprinted with permission from A Trim & Terrific Louisiana Kitchen by Holly Berkowitz Clegg. If you enjoy traditional Southern cuisine, but are trying to eat healthy, your wishes have just come true. Holly Clegg's innovative recipes let you literally have your cake (and etouffe and pasta and gumbo and hundreds of other favorite foods) and eat them too.
- 1 onion, chopped
- 3 cloves garlic, minced
- 1⁄2 lb ground turkey
- 1⁄2 lb lean ground beef
- 1 1⁄2 cups Italian breadcrumbs
- 1⁄3 cup grated romano cheese
- 2 teaspoons dried basil
- 1 tablespoon lemon juice
- 1⁄3 cup olive oil
- 3 whole artichokes
- 3 tablespoons olive oil
Directions See How It's Made
- In a large pan, sauté onion, garlic, turkey, and beef until onion is tender and meat is done.
- Remove from heat.
- Drain any excess fat.
- Add remaining ingredients except 3 tablespoons olive oil.
- Mix well.
- Trim the stems off the artichokes with a sharp knife.
- Snip off the pointed tops of the leaves with kitchen scissors.
- Holding the artichokes firmly in one hand, turn them leaves down and pound on a flat surface to open leaves.
- Turn leaves up again and rinse quickly under cold running water.
- Shake to remove excess moisture.
- With fingers, open the leaves to make more room for the stuffing, removing small center leaves and the hairy"choke.
- "Stuff the reserved mixture into the spaces inside the open leaves.
- Sprinkle each artichoke with 1 tablespoon olive oil.
- Place artichokes in a pot with 1 inch lightly salted water.
- Bring to a boil, lower heat, cover and cook about 1 hour or until leaves pull off easily and are tender on the inside.
- Watch to make sure there is always water in the pot and, if necessary, add more water.