Cooking with the Bubba: A series of original recipes #22- Artichokes re-visited

We're going to break format a little here. My growing love for stuffed artichokes has led me to further explore ways of spicing them up. So before we begin, you'll have to refer to recipe #7 for preparation and cooking. This page is strictly about new spins on the "choke".

Ingredients : large artichokes, the more the better.

Preparation and Cooking: See recipe # 7.

Styles and seasoning:
Southwestern— After steaming, use plain bread crumbs seasoned with a mixture of cumin and chili powder for stuffing. Drizzle with olive oil and enough beef stock to wet the crumbs, then give each choke a few shakes of Chipotle pepper sauce before baking. Top with sour cream before serving, if you like.
Tequila and Lime— After steaming, drizzle with olive oil, tequila and lime juice. Sprinkle with a pinch of sea salt on each choke. Bake unstuffed for 15 minutes. When eating, dip leaves in melted butter, lemon butter or butter substitute.
Anchovy— Use Italian bread crumbs mixed with grated parmesan or romano cheese and finely diced anchovies. Drizzle well with chicken stock and a little oil from the anchovies, and top with a sprinkling of capers before baking.
Pomidoro— After steaming, stuff Italian style as in recipe #7. Then top with diced tomatoes sauteed in olive oil and garlic or your favorite Marinara sauce, and a few black olives (pitted Kalamata work great) along with a generous sprinkling of grated pecorino romano or parmesan before baking. This version can actually be served as an entree.
Japanese (not pictured)— Use Panko bread crumbs seasoned with a bit of sea salt, and for the adventurous, a touch or more of Wasabi powder to taste. Drizzle with sesame oil and a splash of mirin (Japanese sweetened rice vinegar) or sake. Top with sesame seeds before baking, or toasted sesame seeds after. Dip leaves in light (low sodium) soy sauce when eating.
Indian— After steaming, use plain bread crumbs seasoned with garam masala, or madras curry powder, or a mixture of both (or your curry powder of choice). I prefer garam masala. Before baking, drizzle with olive oil and chicken stock, and top with white raisins.

Serve: As an appetizer or side dish. HOME