From Lexi's Kitchen- Grandma M's Artichokes
Over the last few years, the Lexington Co-op has offered our readers a number of delicious recipes made from whole ingredients. Today Lexington’s talented chef, Jamie Zynda, is sharing her grandmother’s recipe for stuffed artichokes. This is the season of the artichoke, though they are generally available in supermarkets year round. As our markets and produce stands around the city begin to display the bounty of the new season, BR will continue to provide you with new recipes. If you have one you’d like to share, please contact us at YUM! Grandma M’s Italian Artichokes by Jamie Zynda, Lexi's Chef
Ingredients: 6-8 large artichokes with sharp tips cut off and stems removed - 3 cups chicken stock (or vegetable stock) - 1/2 cup Pecorino Romano cheese grated - 1/4 cup Asiago cheese grated - 1/2 cup Parmesean cheese grated - 1 bunch fresh basil, chiffonade - 1 bunch fresh Italian parsley, chopped - 2/3 cup fresh garlic, minced - 1/4 cup dried oregano - olive oil - salt and pepper to taste
Preparation: Stuff the artichokes with half of the cheeses, basil, parsley, garlic and oregano. Be sure to fill each leaf with the ingredients. Tightly pack the stuffed artichokes (standing up on the stem end) together in a large heavy saucepan or Dutch oven. Drizzle each artichoke with oil and add chicken stock to the pot. Over the course of 30 minutes, gradually add the rest of the ingredients. Simmer over medium heat for one to three hours or until tender. Add salt and pepper to taste. Garnish with grated cheese ENJOY!
Lexington Co-op
807 Elmwood
886.COOP
www.lexingtoncoop.com
What Others Have To Say
What Do You Think?
Related Articles
-
Dinosaur Stalks Buffalo!!
Ten years ago, the downtown of My Fair City was forever altered when a Big Dinosaur appeared on the scene. Thankfully—unlike 1950’s Tokyo—when this dino showed up our downtown wasn’t flattened, but considerably improved. Dinosaur Bar B Que, a restaurant that originated in downtown Syracuse in the 1980’s, planted its foot in downtown Rochester in 1998. It was an instant hit—it’s common to have a line waiting to get in at all times. And it’s clearly Hog Heaven— … - Nov 21st, 9:05am
- Continue Reading
- 50 Comments
-
Si, Si, Cecelia's
Cecelia’s Ristorante & Martini Bar is prepared to guide their guests through the tastes of fall with their brand new fall menu. Although it is getting a bit too cold for the patio, the hardy food inside will warm things right up.
I started out with the Harvest Salad ($8) and the “Lumpy” Crab Cakes ($9). The Harvest Salad was served with a rosemary citrus vinaigrette, and topped with apricots, beets, pine nuts, walnuts, dried cranberries, and other assorted dried fruits. … - Nov 13th, 8:25am
- Continue Reading
- 13 Comments
-
Breakfast at Home: Crepes
One of the perks my daughter's friends enjoy about a sleepover at my home (other than rearranging the furniture for movie time) are the crepes I serve our guests in the morning.
I can remember sleepover breakfasts from when I was a kid that consisted of potato chips and soda from the night before. If the lack of sleep didn't make us dizzy and irritable enough, the fat, salt and sugar we ingested in the morning would make sure the entire day would be counted for lost. Ugh.
Crepe … - Nov 9th, 11:03am
- Continue Reading
- 1 Comments
-
Calvaneso Sells City Grill, Closes Men's Store
Steven Calvaneso, a well-known Buffalo entrepreneur who has launched a number of city and suburban restaurants during his career, is shrinking his holdings to a single restaurant location. The Buffalo News has the full story, but it's clear the one-time mayoral candidate has faced struggles with his many operations. As a result of these moves, Calvaneso is left with Bacchus Wine Bar & Restaurant on Chippewa and his catering operation at Babeville.
Months ago, Calvaneso clos … - Nov 8th, 12:29pm
- Continue Reading
- 19 Comments
Comment Options
viking
Great recipe , the poor people version substitutes three quarters of the cheese with seasoned bread crumbs, the results are surprisingly similar. I once added lobster, but that really was too decadent and didn't add that much.
Report this