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Recipe Name: Stuffed Artichokes #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
MARILYN FRIEMAN
WJFH60B
10 Artichokes
1 Clove garlic, crushed
Juice of 1/2 lemon
1 Tablespoon(s) Salt
SPLASH OLIVE OIL
GROUND TURKEY FILLING
Spicy Tomato Sauce
4 Tablespoon(s) NO-FAT CHICK. STOCK
2 Tablespoon(s) Chopped parsley
2 Clove garlic, chopped
1/2 Onion, finely chopped
1 Pound(s) Ground turkey breast
Salt and pepper to taste
1/2 Cup(s) Passover wine
Directions:
CUT THORNS OFF ART. TRIM AWAY STEM AND BAD LEAVES. PLACE ABOUT 4
INCHES OF WATER IN A LARGE POT. ADD GARLIC, LEMON JUICE, SALT AND
OLIVE OIL. COVER AND BRING TO A BOIL. ADD THE ART. AND BRING TO BOIL
AGAIN. LOWER HEAT AND SIMMER 20-25 MIN. OR UNTIL TENDER BUT NOT
FALLING APART. DRAIN AND SET ASIDE TO COOL. WHILE COOLING PREPARE
FILLING AND SAUCE. WHEN COOL ENOUGH TO HANDLE REMOVE THE THISTLE.
FIRST PULL OUT CENTER LEAVES. THEN OPEN THE REMAINING LEAVES GENTLY SO
THE ART. DOES NOT FALL APART. WITH A SMALL SPOON REMOVE THE FUZZY
THISTLE AT THE CENTER BOTTOM, LEAVING AS MUCH ART. AS POSSIBLE. STUFF
ART. WITH COOKED MEAT MIXTURE AND PLACE IN OVEN PROOF PAN. TOP WITH
GENEROUS SPOONFUL OF SAUCE. (MAYBE PREPARED THIS FAR AND REFRIG.) HEAT
OVEN TO 350. ABOUT 1/2 HOUR BEFORE SERVING, PLACE PAN IN OVEN. BAKE
COVERED FOR 15-20 MIN. DEPENDING IF YOU REFRIG. REMOVE COVER AND BAKE
TILL HEATED THOROUGH. MAKES 10 SERVINGS. GROUND TURKEY FILLING HEAT
CHICK. STOCK IN NON-STICK FRY PAN. ADD GARLIC AND ONION COOK TILL VEG.
HAVE WILTED. ADD GROUND. TURKEY, PARSLEY AND SEASONINGS. COOK,
STIRRING FREQUENTLY, UNTIL TURKEY LOSES PINK COLOR. ADD WINE, RAISE
HEAT AND COOK TILL ALL LIQUID DISAPPEARS. formatted by Elaine Radis
Posted to MM-Recipes Digest V4 #088 by dburns@synapse.net (Dave
Burnside ) on Mar 28, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 32.5mg
Sodium: 1931.5mg
Potassium: 265.1mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 3.3g
Protein: 13.2g


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