Stuffed Artichoke Bottoms I
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Thursday, 23 June 2011 00:22
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12 artichoke bottoms, fresh or canned 1 cup chopped oysters ¼ cup butter ½ cup minced onions ½ cup minced celery ¼ cup minced red bell pepper 1 TBS minced garlic 3 cups cooked spinach, finely chopped ¼ cup tomato ketchup Salt...

 

  • 12 artichoke bottoms, fresh or canned
  • 1 cup chopped oysters
  • ¼ cup butter
  • ½ cup minced onions
  • ½ cup minced celery
  • ¼ cup minced red bell pepper
  • 1 TBS minced garlic
  • 3 cups cooked spinach, finely chopped
  • ¼ cup tomato ketchup
  • Salt & cracked pepper to taste
  • ½ tsp Tabasco Sauce
  • 8 anise seeds
  • ½ cup Italian bread crumbs
  • ¼ pound butter
  • 1 ounce dry sherry
  • 2 TBS chopped parsley
  1. Rinse and drain artichoke bottoms
  2. Into black iron skillet, melt butter over medium high heat, add onions, celery, bell pepper, and garlic; sauté 3-5 minutes until wilted
  3. Add spinach, blend well, and add oysters; stir until all is well blended
  4. Add ketchup, salt, pepper, and Tabasco; lower heat to simmer and cook 15 minutes
  5. Add anise seeds and stir to blend into the mixture; remove from heat
  6. Sprinkle in bread crumbs and allow mixture to cool slightly
  7. Once cooled stuff center of each artichoke bottom with the oyster mixture
  8. Place artichokes in large baking pan and top with melted butter and sherry
  9. Sprinkle with parsley and bake at 350° uncovered for 15-20 minutes

Serves 6

You may wish to place one whole oyster into artichoke bottom before stuffing

 

Last Updated on Wednesday, 06 July 2011 03:21