Stuffed Artichoke CrockPot Recipe

Day 41.

I'm participating in SupaFine's CrockPot Challenge today. And I just noticed that the tagline on her graphic is "slow and low, that's the tempo," which is absolutely hysterical and wonderful all at the same time.

***Supafine posted Chicken Marsala, yum!***

Thanks to a suggestion from Penguin--who doesn't appear to have a blog-- I made stuffed artichokes. Penguin left the recipe in the comment section of my roasted vegetables post when I suggested that perhaps artichokes would be the only vegetable not crockpot-friendly. I am *thrilled* that she suggested the stuffing technique, because it's something I've never tried and I'm so happy to have a new way to eat artichokes. We usually boil or steam them and dip them into mayonnaise. Not the healthiest---but the kids eat a whole one each that way and that keeps me happy.

The Ingredients:

--2 large artichokes

--1 T olive oil

--1/3 cup parmesan cheese

--1/4 cup bread crumbs (my totally awesome mom food processed a loaf of rice bread for us that I keep in the freezer)

--juice from 1 lemon

The Directions:

--chop up the stem from the artichokes.

carefully.

--mix chopped up stem with the other ingredients in a small bowl. Mixture should be moist and gooey.

--using a knife, cut the very top of each artichoke off

--with kitchen shears, cut off the pointy leaf tips

--shove breading mixture inside of artichoke

put into crockpot stoneware and add 1/2 cup of water to the bottom.

close up and cook on high for 2-4 hours or low for 4-5. These took 4 hours on high.

The Verdict:

These were tasty, but would have been A LOT better if it was artichoke season. The 'chokes we bought were the end of the line and were tough and bitter. The filling was delicious and the tenderness was spot-on. I'm excited for next season!

Thank you penguin!

Go see supafine and find the other crockpot challenge people!