April 26, 2011
Gwyneth has graciously shared one of her favorite side dishes with us: Stuffed Artichokes with Bread & Tomatoes!
The first one to post a photo of this recipe (with you in it) on Jessica’s facebook page will receive a signed copy of Gwyneth’s new cookbook My Father’s Daughter.
Prep time: 10 minutes
Total time: 1 hour
Yield: serves 4
4 artichokes, top inch and tough outer leaves cut off and discarded
1/2 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Freshly ground black pepper
4 cups day-old 1/2-inch bread cubes (about 1/2 stale baguette will do)
2 cups cherry tomatoes, quartered
Handful fresh basil leaves, torn
Steam the artichokes for 45 minutes.
Meanwhile, whisk together the 1/2 cup of olive oil and vinegar and season with salt and pepper. Fold in the bread cubes. If they’re really dry, add a spoonful of warm water. Using your hands, crush in the tomatoes and stir in the basil. Let the bread mixture sit while the artichokes are cooking.
When the artichokes are cooked through, let them sit for 10 to 15 minutes to cool. Using a soup spoon, scoop out the thistly chokes. Squeeze the lemon over the cavity of each artichoke and stuff with the bread salad. Drizzle over the remaining 2 tablespoons of olive oil. Serve at room temperature.
Large pot with lid, steamer basket, cutting board, chef’s knife, medium bowl, measuring cups, measuring spoons, whisk, large spoon, soup spoon
Posted by do it Delicious
Category: Delicious Recipes