Garlic Crumb Walnut Stuffed Artichokes
"Both walnuts and artichokes have definite flavors, and most people wouldn't think to combine the two. But I remember helping my grandmother stuff these artichokes when I was a child living in Southern California." Marion Cunningham
4 slices bread
2 large cloves garlic, finely chopped
¾ teaspoon salt
6 tablespoons olive oil
½ cup finely chopped California walnuts
- Bring a large pot of water to a boil and then prepare your artichokes.
- Use a small paring knife to peel the coarse fibers from the artichoke stems and to remove the tough bottom leaves. Use a chef's knife to slice 1-inch off the top of each artichoke. With kitchen scissors, snip off the prickly tops of the remaining side leaves.
- Drop the artichokes into the boiling water, and boil gently unitl the bottoms of the chokes are tender when pierced with a fork, 15 to 20 minutes, or alternately steam the artichokes on a rack above boiling water until tender, 20 to 30 minutes, depending on size.
- Remove the artichokes from the water and turn them upside down on a large plate to drain.
- While the artichokes are cooking, prepare the bread crumbs. Tear each slice of bread into 5 or 6 pieces.
- Blend a few seconds in a blender or food processor until you have crumbs.
- Spread the crumbs on a baking sheet and dry them in a 250 degree Fahrenheit oven until lightly golden, about 15 minutes.
- While the artichokes are draining, prepare the stuffing. In a medium size bowl, toss together the crumbs, garlic, salt, olive oil and walnuts, and mix well with a spoon or fork.
- Using your fingers, separate the artichoke leaves so they open up a little. Spoon a small amount (about 1 teaspoon) of stuffing between the leaves until all the stuffing is used. Serve warm or chilled.
TIPS: Each slice of bread makes approximately 1/4 cup when crumbled. Each artichoke takes about 1/4 cup of crumbs to stuff. Leave the stems from the artichoke attached until ready to serve.