Chef Joe Cipro's recipe of the week

Roasted Artichokes With Veal And Caramelized Onion And Tomato Stuffing




Ingredients (serves 4)

8 large artichokes

2 large white onions

1 bay leaf

4 oz fresh lemon juice

5 oz white wine

Water

Stuffing Ingredients

10 oz ground veal

3 large white onions

8 plum tomatoes

4 oz parmesan cheese (grated)

1 egg

3/4 c toasted breadcrumbs

2 Tbsp curry powder

1 Tbsp brown sugar

2 Tbsp black pepper

3 Tbsp salt

4 oz olive oil

1/2 c chopped parsley

Directions

First, you have to prepare the stuffing. Set the oven to 400 degrees, then dice tomatoes into medium-sized pieces and toss them in a little olive oil, salt, and pepper. Place them on a sheet tray and roast for 20 to 25 minutes. While this is happening, slice the onions, then add a little bit of your olive oil to a very hot sauté pan and caramelize the onions, being careful to stir often to make sure they do not burn.

When the onions have browned up nicely, they are ready to be cooled. The last step is to add the curry powder, brown sugar, salt, and pepper and stir them in, making sure they are mixed in well. Now place the onions in the fridge to cool along with the roasted tomatoes when they are finished cooking.

Once the onions and tomatoes have cooled, chop the onions up into small pieces and place the tomatoes in a strainer to get rid of any excess liquid. Now, in a large bowl, add the veal, cheese, egg, parsley, and breadcrumbs. Mix well with your hands. After mixing, fold in the tomatoes and caramelized onions. Place the mixed stuffing in the fridge and switch focus to the artichokes.

Find yourself a large container, fill it with water and add lemon juice. To clean the artichokes, you will need a small knife, about four inches long or so, preferably serrated. First, cut the very top of the artichoke off, about a half inch or so. Then, at the base, where the stem meets the fruit, peel the outer green husk off down toward the stem. Peel away the tough green leaves on the outside cutting down to the tender yellow flesh of the artichoke.

Now with the tip of the knife, hollow out the inside of the artichoke and throw it into your lemon water, to prevent it from getting too brown.

Do this with all eight artichokes, then strain the lemon water into a large pot, add the bay leaf and the white wine, and bring to a boil.

Once the water is boiling, add the artichokes and cook them until they start to get soft. This should take about seven minutes or so.

When they are partially cooked, cool them in the fridge until you are able to handle them. Stuff each one with the stuffing. Place on a greased baking sheet and bake at 350 for 45 minutes to an hour.