Asparagus Stuffed Artichoke part deux
"Never, never give up" Winston Churchill.
2 Large artichokes
To prepare artichokes remove 1-2 rows of outer petals.
Cut off stem so artichokes will sit by themselves.
Cut off tips of petals.
Stuffing
15 thin asparagus spears - sliced about 1/4 inch
10 cherry tomatos - chopped
1 portobello mushroom - chopped
1 large scallion - chopped
2 cloves garlic - minced
1 bunch fresh basil - chopped
1 tsp salt
1 tsp ground pepper
1 T rosemary - crushed
1/2 T thyme
4-oz hummus
Combine in a large bowl.
Preparation
Gently fill petals of artichoke with stuffing, be sure to put some in the center of the flower.
Place each artichoke in a slow cooker. Add enough water to fill the bottom about 3/4" deep.
Cook
Cover and cook. 3-4 hours on high 6 hours low.
2 Large artichokes
To prepare artichokes remove 1-2 rows of outer petals.
Cut off stem so artichokes will sit by themselves.
Cut off tips of petals.
Stuffing
15 thin asparagus spears - sliced about 1/4 inch
10 cherry tomatos - chopped
1 portobello mushroom - chopped
1 large scallion - chopped
2 cloves garlic - minced
1 bunch fresh basil - chopped
1 tsp salt
1 tsp ground pepper
1 T rosemary - crushed
1/2 T thyme
4-oz hummus
Combine in a large bowl.
Preparation
Gently fill petals of artichoke with stuffing, be sure to put some in the center of the flower.
Place each artichoke in a slow cooker. Add enough water to fill the bottom about 3/4" deep.
Cook
Cover and cook. 3-4 hours on high 6 hours low.
posted by granola girl at 9:43 PM
1 Comments:
So much better! I think the bread was the major contributor to the mild blandness of the first attempt.
Also, I tried this with a honey dijon vinegarette. Divine.
I don't think the dressing was necessary, but it certainly didn't hurt.
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