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-MARILYN FRIEMAN (WJFH60B)
10 md ARTICHOKES
1 CLOVE GARLIC; CRUSHED
JUICE OF 1/2 LEMON
1 tb SALT
SPLASH OLIVE OIL
GROUND TURKEY FILLING
SPICY TOMATO SAUCE
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--GROUND TURKEY FILLING--
4 tb NO-FAT CHICK. STOCK
2 tb CHOPPED PARSLEY
2 CLOVE GARLIC; CHOPPED
1/2 md ONION; FINELY CHOPPED
1 lb GROUND TURKEY BREAST
SALT AND PEPPER TO TASTE
1/2 c PASSOVER WINE
CUT THORNS OFF ART. TRIM AWAY STEM AND BAD LEAVES. PLACE ABOUT 4 INCHES OF
WATER IN A LARGE POT. ADD GARLIC, LEMON JUICE, SALT AND OLIVE OIL. COVER
AND BRING TO A BOIL. ADD THE ART. AND BRING TO BOIL AGAIN. LOWER HEAT AND
SIMMER 20-25 MIN. OR UNTIL TENDER BUT NOT FALLING APART. DRAIN AND SET
ASIDE TO COOL.
WHILE COOLING PREPARE FILLING AND SAUCE. WHEN COOL ENOUGH TO HANDLE REMOVE
THE THISTLE. FIRST PULL OUT CENTER LEAVES. THEN OPEN THE REMAINING LEAVES
GENTLY SO THE ART. DOES NOT FALL APART. WITH A SMALL SPOON REMOVE THE FUZZY
THISTLE AT THE CENTER BOTTOM, LEAVING AS MUCH ART. AS POSSIBLE. STUFF ART.
WITH COOKED MEAT MIXTURE AND PLACE IN OVEN PROOF PAN. TOP WITH GENEROUS
SPOONFUL OF SAUCE. (MAYBE PREPARED THIS FAR AND REFRIG.) HEAT OVEN TO 350.
ABOUT 1/2 HOUR BEFORE SERVING,
PLACE PAN IN OVEN. BAKE COVERED FOR 15-20 MIN. DEPENDING IF YOU REFRIG.
REMOVE COVER AND BAKE TILL HEATED THOROUGH. MAKES 10 SERVINGS.
GROUND TURKEY FILLING HEAT CHICK. STOCK IN NON-STICK FRY PAN. ADD GARLIC
AND ONION COOK TILL VEG. HAVE WILTED. ADD GROUND. TURKEY, PARSLEY AND
SEASONINGS. COOK, STIRRING FREQUENTLY, UNTIL TURKEY LOSES PINK COLOR. ADD
WINE, RAISE HEAT AND COOK TILL ALL LIQUID DISAPPEARS.
formatted by Elaine Radis
Posted to MM-Recipes Digest V4 #088 by dburns@synapse.net (Dave Burnside )
on Mar 28, 1997
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