Turkey Cranberry Stuffed Artichokes
Winter produce on the east coast can get a little tricky. However, it the perfect time to start experimenting with produce you maybe haven’t given a second look before. Artichokes aren’t as difficult to work with as you may think. The most tedious part is scraping out the fuzzy choke. Other than that it is rather simple to trim. I took this method from my favorite food blog, SImply Recipes, by Elise Bauer. The artichokes came out tender and not dry. The stuffing is flavorful with a bit of heat from the Chipotle Chili.
Turkey Cranberry Stuffed Artichokes
ingredients
5-6 small artichokes or 3 large
1 lemon, halved
2 tbsp olive oil, divided
4 garlic cloves
1lb ground turkey, browned
1/2 cup fresh cranberries
1 chili in adobo chopped
3/4 cup red wine
1 tsp kosher salt
1/2 tsp pepper
Filling
1 cup ground turkey
1/2 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped
1 1/4 cup Italian style breadcrumbs
1 tsp kosher salt
1/2 tsp garlic powder
1/2 cup olive oil
instructions
Prepare the Artichoke (as I followed from Simply Recipes)
Cut 1 inch from the top of the artichoke. (It helps to use a serrated knife like a bread knife for this.)
Take a slice of lemon and rub over the cut edges of the artichokes to keep them from turning brown.
4 Preheat oven to 375°F
Prepare the Filling
In a large saute pan heat one tablespoon of olive oil. Add two cloves of garlic, saute until fragrant, 2 minutes.
Add the ground turkey meat, breaking it up with a wooden spoon. Let it brown periodically moving it around the pan, about 15 minutes. If you feel it is sticking or burning, you may add another drizzle of olive oil.
Add the cranberries and saute 5 minutes more, then add the chopped chili in adobo, gently stir to incorporate.
Then add the red wine to the pan, scraping up any brown bits. Letting the mixture simmer until the wine has most evaporated and the cranberries have shriveled, about 8 minutes.
Season with salt and pepper to taste. Remove from stove and let cool
In a large bowl add the breadcrumbs, Parmesan cheese, parsley, garlic powder, and salt. Mix to combine.
Add the turkey mixture and olive oil to the bowl. Remove the garlic cloves and discard. Mix until incorporated.
Stuff the artichokes: Use your finger to gently pull open the center leaves of the artichokes. Pull out the inner tender yellow artichoke leaves. Use a small metal spoon to scrape and scoop out all of the inner fuzzy choke. (as explained on SImply Recipes)
Put some stuffing mix between each large leaf and the artichoke, as well as a generous amount in the center.
Bake the artichokes: Put about 1-inch of boiling water in the bottom of a Dutch oven that will snugly hold the artichokes. Add 2 slices of lemon, 2 cloves garlic to the water.
Place the artichokes sitting upright in the water. Drizzle with remaining 2 Tbsp olive oil.
Cover the pot tightly with a lid and bake about 50 minutes to an hour. Until the artichoke leaves are soft or until a knife penetrates the middle of the artichoke (the heart) easily).
Remove the lid of the pot and let the filling brown for a couple minutes more.
Remove artichokes and serve on a dish. Spoon over a little of the broth or water from the bottom of the pan for a little extra flavor!
RECIPE NOTES: