Guest guest Posted March 31, 2002 Report Share Posted March 31, 2002 Saffron-Infused Polenta Stuffed Artichokes Ingredients: + 6 artichokes + 2 rolls polenta (plain or flavored, I like sun dried tomato) + 2 tbls olive oil (or more if desired) + 1 tbsp lemon juice + 2 tsp basil + 1tsp salt or garlic salt + 1 bottle saffron. It usually comes in 1 oz packages. Directions: Remove spiky edges and core of artichoke to create a flower effect. Save the heart if this is a main course, remove it if it's an appetizer. Set aside. Mash the polenta in a large bowl. Add olive oil, lemon juice and seasonings. You can use more or less if desired so long as the saffron flavor isn't overpowered. Stuff the artichoke working from the outside leaves in. When used as an appetizer I like to fill the center with polenta mixture as well, but this is optional. Steam the stuffed artichokes for 15-20 minutes until they're a darker green color and leaves are easily removed but not so much that the fall apart when you touch them. Let cool then bake in a 350 degree oven for 30-40 minutes until polenta is crispy on top. Serve immediately. I invented this recipe for my friend's dinner party when he jokingly requested saffron-infused polenta stuffed artichokes, trying to come up with a complicated dish. To my surprise this turned out to be a beloved dish to all my friends and family, vegan and carnivore alike. It's a great dish to impress guests with at dinner parties but too expensive and time consuming to do everyday. Serves: 12 Preparation time: 3-4 hours Language is an expression of thought. Every time you speak, your mind is on Parade Mark 12: 30,31 Quote Link to comment Share on other sites More sharing options...
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