Stuffed Artichokes No1 Recipe

Ingredients:

10 medium artichokes
1 clove garlic, crushed
1 juice of 1/2 lemon
1 tbsp salt
1 splash olive oil
1 ground turkey filling
1 spicy tomato sauce

GROUND TURKEY FILLING

4 tbsp no-fat chick. stock
2 tbsp chopped parsley
2 clove garlic, chopped
1/2 medium onion, finely chopped
1 lb ground turkey breast
1 salt and pepper to taste
1/2 cup passover wine

Instructions:

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

Servings: 6