Stuffed Artichokes
(from kintyre’s recipe box)
Source: yahoo recipe group (from RecipeThing user abehn)
Serves 4 peopleCategories: appetizers, nondairy, not tried
Ingredients
- * (1) 7 - 8 1/2 ounce package corn-muffin mix
- * 4 medium artichokes
- * 2 tablespoons salad oil
- * 1 medium red pepper, diced
- * 3/4 pound cooked ham, cut into 1/2 inch chunks
- * 3 green onions, sliced
- * (1) 8 3/4 ounce can whole-kernel corn
Directions
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ABOUT 2 HOURS BEFORE SERVING:
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Prepare corn muffin mix in an 8″ × 8″ pan as label directs for corn bread;
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cool completely.
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Meanwhile, cut off stem and about 1 inch across the top of each artichoke.
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Pull off small leaves from around the bottom. With kitchen shears, trim thorny
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tips of leaves. Rinse artichokes with running cold water.
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In 5 quart Dutch oven over medium low-heat, place artichokes on wire rack
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about 1 inch boiling water. Cover and steam artichokes about 25 minutes or until
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leaves pull apart easily. Remove artichokes from Dutch oven; cool until easy
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to handle. Do not discard water in Dutch oven. Remove tiny leaves from
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artichoke centers. Scrape out, discard choke. Rince artichokes with running warm
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water, drain.
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While artichokes are steaming, in 12 inch skillet over medium heat, in hot
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sald oil, cook red pepper until tender-crisp, about 5 minutes. Add ham and green
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onions and cook about 5 minutes longer or until vegetables are tender. Remove
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skillet from heat; stir in corn with it’s liquid. Crumble corn bread into
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vegetable mixture in skillet. Mix well.
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Spoon corn-bread mixture into centers and between leaves of artichokes.
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Return artichokes to wire rack above water in the same Dutch oven. Over high heat,
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heat water to boiling. Reduce heat to medium-low; cover and steam artichokes
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25-30 minutes until a leaf can be pulled off easily.